Monday, January 12, 2009

Cream of Artichoke and Pecan Soup

Chantal served this to us once at dinner and it was sublime.

3 T. butter
4 medium yellow onions, quartered
1/2 c. pecans, chopped
1/2 c. fresh basil, chopped
1/2 c. fresh parsley, chopped
salt and pepper to taste
1/2 c. heavy cream
4 c. chicken broth
1/2 c. chopped artichoke hearts (rinse if canned)
additional fresh basil for garnish

In a medium saucepan, melt butter over low heat. Add onion; cook 15-20 minutes. Add pecans; cook, stirring ocassionally, over medium heat for an additional 10-15 minutes. Watch carefully, as onions caramelize easily and burn. Add basil, parsley, salt and pepper. Cook 5 minutes.

Remove from stove and purée mixure in blender.

Return puréed mixture to saucepan; add cream, chicken broth and artichoke hearts. Bring to a slow boil; remove from heat at once. Garnish with more fresh basil, if desired.

yields about 7 cups of soup


Ter said...

this sounds interesting...

now I have a question, I never know what kind of creame to buy when the recipe calls for heavy creame? what do you suggest??

Amy said...

This sounds AMAZING!

I think heavy cream just means heavy whipping cream..found in the dairy section right by the milk.