Ingredients
- 2 s pecan halves
- 6 s beef broth
- 1 stick butter
- 2 tablespoons green onion, finely chopped
- 1 clove garlic, pressed
- 2 tablespoons pureed tomato
- 1 tablespoon cornstarch dissolved in 1/4 cup water
- 1 egg yolk
- 1/2 cream
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 teaspoon nutmeg
Directions
Grind pecans with broth in blender. Melt butter in large saucepan; add onions and cook five minutes over medium heat until soft. Add garlic and cook one minute. Slowly add nut/broth mixture, tomato puree and cornstarch. Cook 30 minutes, uncovered, on low heat. Beat egg yolk into cream and slowly whisk into soup; do not boil after this point. Season with salt, pepper and nutmeg.
