Pecan Bisque
Elevate your soup repertoire with this rich and velvety Pecan Bisque, a true celebration of Southern flavors and comforting elegance. Toasted pecans take center stage in this creamy, nutty delight, perfectly complemented by sautéed aromatics like onion, celery, and garlic. A delicate roux ensures a luxurious texture, while a splash of heavy cream adds indulgence. Seasoned with a hint of cayenne for optional heat and topped with parsley and crunchy toasted pecans, this bisque is as visually stunning as it is delicious. Ideal as a sophisticated appetizer or a cozy main course, this pecan bisque is ready in just 45 minutes and is sure to impress at any gathering.
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Recipe Information
Ingredients
- 2 cups Pecans
- 3 tablespoons Unsalted butter
- 1 medium Yellow onion, finely chopped
- 1 Celery stalk, finely chopped
- 2 Garlic cloves, minced
- 3 tablespoons All-purpose flour
- 4 cups Chicken or vegetable broth
- 1 cup Heavy cream
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Cayenne pepper (optional)
- 2 tablespoons Fresh parsley (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Spread the pecans evenly on a baking sheet and toast them in the oven for 8-10 minutes, stirring halfway through. Remove and let them cool slightly.
Reserve 1/4 cup of the toasted pecans for garnish, and coarsely chop the remaining pecans.
In a large pot, melt the unsalted butter over medium heat. Add the finely chopped onion and celery, and sauté for 4-5 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the all-purpose flour over the vegetables and stir well to coat. Cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually whisk in the chicken or vegetable broth, ensuring there are no lumps. Add the chopped pecans, bay leaf, salt, black pepper, and optional cayenne pepper.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it cook for 15 minutes, stirring occasionally.
Remove the bay leaf and blend the soup using an immersion blender or in batches with a regular blender until smooth and creamy.
Return the soup to the pot and stir in the heavy cream. Heat gently over low heat for 3-5 minutes, but do not let it boil.
Taste the bisque and adjust seasoning with additional salt or pepper if needed.
Serve the bisque hot, garnished with the reserved toasted pecans and freshly chopped parsley. Enjoy your flavorful pecan bisque!
Nutrition Facts
Calories |
2706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 262.7 g | 337% | |
| Saturated Fat | 82.0 g | 410% | |
| Polyunsaturated Fat | 43.2 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 5973 mg | 260% | |
| Total Carbohydrate | 66.3 g | 24% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 16.5 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 282 mg | 22% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1500 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
