Pecan Velouté
If you're all out of ideas for soup, this might be interesting.
Utensilios/Equipment/Ustentsiles
- Chopping board
- Chef's Knife
- Medium skillet
- Medium Pot
- Blender
Ingredientes/Ingredients/Ingrédients
- 185 g pecans
- 30 g unsalted butter
- ½ onion finely diced
- 2 stalks celery finely diced
- 1 cloves garlic finely diced
- 45 g cream cheese
- 500 ml 2% cow's milk
- 500 ml chicken stock
- Salt and Pepper (white pepper preferably)
Preparación/To Prepare/Préparation
- Toast the pecans. I normally use a skillet or put them in the oven if I have it on. This should take just a few minutes.
- Melt the butter in a small pot and sweat the onion and the celery. Don’t forget to add a pinch of salt.
- When the onion is almost transparent, add the garlic and almost immediately add the cream cheese and the milk. Let it come to a boil and add the chicken stock.
- Mix the lot and put it in the blender together with the toasted pecans.
- Be careful when you turn your blender on. It’s hot.
- Put everything back in the pot and let it come to a simmer. Season with salt and white pepper.