• Angelica Larsson

Pecan soup | Vegan | Gluten-free | Fall meals

Hello my lovelies! So to finish off our wonderful month of fall recipes I wanted to try something that is very new to me and had me curious and that is this lovely pecan soup.

It's creamy and textured at the same time and it blew my mind just how hearty it turned out. The scent of the pecans cooking filled the entire apartment and it was so lovely! Sitting down and enjoying this creamy pecan soup was a delight and a great way to finish off this month,



400g pecan nuts

1 litre (4 cups) vegetable broth

7 1/2 dl (3 cups) heavy cream

1 1/4 dl (1/2 cup) butter

3 celery stalks

2 onions

1 baking potato

1 tsp salt

1/2 tsp white pepper



What you need for garnish:

A handful of chopped chives

A dollop of creme fraiche

A few pecan nuts


Serves 8 people.


Rinse the celery, peel the onion and chop them both.


In a large pot add the butter and bring to medium heat. Add the onion and celery and fry them for 15-20 minutes.


Add the vegetable broth, cream, potato, pecan nuts, salt and white pepper and bring it to a boil. Reduce to a simmer and cook for 30 minutes and once it's done cooking allow it to cool completely before we move on.


In a food processor add the soup in batches and blend until smooth.


Bring back to heat in a large pot and serve with a dollop of creme fraiche, chopped chives and a few pecan nuts.


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