Recipe by Queen B
Wonderful creamy pecan flavored bisque that is especially good for winter holidays. This recipe comes from Jambalaya, the Jr. League of New Orleans cookbook.I make this every Christmas for gatherings and am always asked how to make it. Pecans are a Southern delicacy and I hope you enjoy this as much as we do!
Top Review by La Dilettante
The creator shared this with us last Christmas, and it was divine indeed! Very unusual and rich. I will substitute a vegetable broth when I make it, amd maybe toss in a bit of sherry or brandy?
- 2 cups pecan halves
- 6 cups beef broth
- 1⁄2 cup butter
- 2 tablespoons green onions, finely chopped
- 1 garlic clove, finely chopped
- 2 tablespoons tomato paste
- 1 tablespoon cornstarch, dissolved in
- 1⁄2 cup water
- 1 egg yolk
- 1⁄4 cup heavy cream, room temperature
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon white pepper
- 1⁄2 teaspoon nutmeg
Directions See How It's Made
- 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.