Cream of Pecan Soup

By & | October 28, 2015

Preparation

Edible Tulsa’s adaptation of the classic French cream of chestnut soup.

Cooking

Heat oil over medium low heat in a large saucepan until shimmering. Add shallots, carrot and celery and cook until shallots are translucent. Add brandy and cook 2–3 minutes until alcohol has cooked out. Add toasted pecans and cook, 2–3 minutes. Whisk in milk and cream and bring to a simmer. Add nutmeg, cayenne pepper, salt and black pepper. Simmer about 10 minutes. Remove from heat. Purée with an immersion blender or conventional blender until completely smooth. Return to low heat. Heat through and adjust seasoning to taste. Adjust consistency with a bit more milk if needed.

We garnished with a swirl of roasted pecan oil but it’s also lovely with the addition of a bit of truffle cream or truffle oil.

Ingredients

  • 2 tablespoons roasted pecan oil
  • ½ cup finely chopped shallots
  • 1 medium carrot, finely chopped
  • 1 stalk celery, finely chopped
  • ¼ cup brandy
  • 8 ounces local pecans, toasted
  • 4 cups whole milk, warmed
  • ½ cup heavy cream
  • ¼ teaspoon nutmeg
  • ½ teaspoon cayenne pepper
  • salt to taste
  • black pepper to taste

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