Monday, February 01, 2010

Pecan Soup

*from Healing Foods Cookbook by Vegetarian Times

Native American Toasted Pecan Soup
Recipe says it serves 10, I halved it and got 4 servings

2 1/2 cups pecans
2 Tbsp vegetable oil
1 large onion, chopped (2 cups)
1/4c agave nectar or maple syrup
1 Tbsp chili powder
2 cloves garlic, minced
3c veggie broth
4 sprigs fresh thyme**
1 bay leaf**
1c soymilk (I used real non-fat milk)
1/2c shredded cheese or an imitation of it, for garnish
1/4c chopped green onions, for garnish

**I used dried thyme and I think it overwhelmed other flavors a bit. Next time, I'll try a bouquet garni, instead.

1 - Preheat oven to 350. Spread pecans on baking sheet - toast 7-10 min, until fragrant. Cool 10 min, then coarsely chop

2 - Heat oil in saucepan over med heat. Add onion, saute 5 min, until soft. Stir in pecans, agave/syrup, chili powder, and garlic. Cook 2-3 min, until fragrant. Add broth, thyme/bay leaf, 4c water, and salt/pepper to taste - cover. Boil. Reduce heat to med-low & simmer 2 hours.

3 - Remove thyme sprigs/ bay leaf & puree soup in blender or w/ hand blender. Stir in milk/ soymilk. Reheat a bit & serve w/ cheese & green onion.

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