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Ingredients
| pecans: 2 cups (halves) |
| soup - beef broth: 6 cups |
| salted butter: 1/2 cup |
| green onions - spring or scallion (chopped): 2 Tbl (finely chopped) |
| garlic: 1 clove (finely chopped) |
| canned tomato paste: 2 Tbl |
| cornstarch: 1 Tbl (dissolved in) |
| water: 1/2 cup |
| eggs: 1 (yolk) |
| heavy whipping cream (fluid): 1/4 cup (room temperature) |
| salt: 1/2 tsp |
| white pepper (ground): 1/2 tsp |
| whole nutmeg: 1/2 tsp |
Pecan Bisque
Credit: Food.com
User rating:
-
Prep Time
45 min -
Cook Time
0 min -
Servings
8 serving(s)
Tags
- Process pecans until finely ground,
- Melt butter in saucepan, add green onions and saute' on low heat until soft but not browned.
- Add garlic and cook an additional 1 minute.
- Slowly add broth and ground pecans, tomato paste, and dissolved cornstarch. Cook uncovered on low heat for 30 minutes.
- Beat egg yolk into cream, and then slowly whisk into pecan mixture and heat through. DO NOT ALLOW TO BOIL. Season with salt, pepper and nutmeg.
- Bisque can be refrigerated for 4 days. Serve hot.