On 8/24/2012 10:26 PM, Polly Esther wrote:
>
> "jmcquown" > wrote in message
> ...
>> On 8/24/2012 8:57 PM, Polly Esther wrote:
>>> The authorities ( the nearest oil refinery, the ants and Mr. Esther) are
>>> all predicting that Isaac is aimed right for us. There's beautiful
>>> shrimp, a turkey roast and some fine pecans in the freezer that I need
>>> to use while I can. Considering the price of pecans, I've never
>>> attempted any of the recipes or methods of 'sugaring' or barbequing or
>>> spicing pecans. As decadent as it sounds I guess this is as good a time
>>> as any. Any experience with cooking pecans? Polly
>>
>>
>> I don't recall how many years ago I posted this:
>>
>> From the Gumbo Pages:
>>
>> Freshly shelled pecans work best for this fabulous soup. Serve it hot
>> or cold.
>>
>> a.. 2 cups shelled pecan halves
>> b.. 6 cups brown veal stock (beef stock will do)
>> c.. 1 stick (8 tablespoons, 1/4 pound) butter
>> d.. 1/4 cup finely chopped green onion
>> e.. 1 clove garlic, crushed
>> f.. 2 tablespoons tomato paste
>> g.. 1 tablespoon corn starch, dissolved in 1/4 cup cold water
>> h.. 1 large egg yolk
>> i.. 1/4 cup heavy cream, room temperature
>> j.. 1/4 to 1/2 teaspoon white pepper, to taste
>> k.. Salt, to taste
>> l.. Pinch of nutmeg (optional)
>>
>> Place the veal stock in a blender; add pecans, and whiz until pecans are
>> finely ground with the stock.
>> Melt butter in a 3 quart saucepan over medium heat. Add onions and
>> garlic; cook for two minutes. Slowly add the stock and pecan mixture.
>> Add the tomato paste and cornstarch slurry. Simmer for 30 minutes.
>>
>> Beat the egg yolk with the cream. Add a small amount of the hot soup
>> to the cream and egg to temper it, then slowly whick the liaison into
>> the soup, off of the heat. Do NOT boil. Season with salt, pepper, and
>> optionally with the nutmeg.
>>
>> Garnish with a small dollop of crème fraîche and fresh snipped chives.
>
> That sounds Wonderful but all I have in mind for now is something quick
> that will hold well. However . . . I want to keep the recipe for a
> better time. Any ideas how many servings I could hope for? assuming I'm
> feeding wolves? Polly


Sorry, the web site didn't specify the number of servings. I'd only be
guessing if I said 6-8.

Jill