Pecan Bisque

Name: Pecan Bisque
Ingredients: 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

13 ingredients

6 steps

Ingredients

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

1

Process pecans until finely ground,
2

Melt butter in saucepan, add green onions and saute' on low heat until soft but not browned.
3

Add garlic and cook an additional 1 minute.
4

Slowly add broth and ground pecans, tomato paste, and dissolved cornstarch. Cook uncovered on low heat for 30 minutes.
5

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.
6

Bisque can be refrigerated for 4 days. Serve hot.