Royalty Pecans® Recipe of the Month: January 2014
Have you tried soup made with pecans? Here’s a warm winter recipe that incorporates pecans in an interesting and delicious way.
Sweet & Spicy Pecan Soup
- 2½ cups Royalty Pecans®
- 2 Tablespoons virgin pecan oil
- 2 cups chopped onion
- ¼ cup maple syrup
- 1 Tablespoon chili powder
- 2 teaspoons minced garlic
- 4 cups vegetable broth
- 4 sprigs fresh thyme
- 1 bay leaf
- 3 cups water
- 1 cup whole milk or soy milk
Preheat oven to 350°F. Toast pecans on a baking sheet for 5 minutes, stir, then bake for 5 minutes more. Chop pecans after they have cooled. (For a shortcut, use our Royalty Roast or Take Thyme flavored pecans.)
Heat oil in a large pan over medium-low heat. Add onion and sauté 5 minutes (or until soft). Stir in 2 cups toasted and chopped pecans, maple syrup, chili powder, and garlic. Cook 2 to 3 minutes, stirring constantly. Add broth, thyme, bay leaf, and 3 cups water. If needed, add salt and pepper to taste. Cover and bring to a boil. When mixture comes to a boil, reduce heat to medium-low and simmer 2 hours, stirring occasionally.
Remove thyme and bay leaf and purée soup mixture in a blender until smooth. Pour soup into a pot and stir in milk. Reheat soup as needed and serve with remaining chopped pecans sprinkled on top. You could also garnish with a sharp cheese.