Pecan Bisque
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!
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INGREDIENTS
Nutrition- 2cups pecan halves
- 6cups beef broth
- 1⁄2cup butter
- 2
- 1
- 2tablespoons tomato paste
- 1
- 1⁄2cup water
- 1egg yolk
- 1⁄4
- 1⁄2teaspoon salt
- 1⁄2teaspoon white pepper
- 1⁄2teaspoon nutmeg
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DIRECTIONS
- 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.
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