Pecan Soup (from Vera Morelli A. Nunes)

Name: Pecan Soup (from Vera Morelli A. Nunes)
Yield: 6
Ingredients: In a pot, place:; 1 liter of milk; 2 bell peppers, seeded and chopped large; 1 handful of parsley and thyme tied together; salt; 1/2 kilogram of fresh pecans, peeled

1
In a pot, place:
2
1 liter of milk
3
2 bell peppers, seeded and chopped large
4
1 handful of parsley and thyme tied together
5
salt
6
1/2 kilogram of fresh pecans, peeled

Ingredients

1
In a pot, place:
2
1 liter of milk
3
2 bell peppers, seeded and chopped large
4
1 handful of parsley and thyme tied together
5
salt
6
1/2 kilogram of fresh pecans, peeled

Directions

1
When it's hot and the seasoning is to taste, remove the seasoning and mix it with the milk 1 kilogram of refried shrimp, without color and let it simmer again
2
Almost time to serve, add a little tapioca flour and thickened milk, extracted from fresh pecans, grated
3
The soup should go to the table in a terrine and be served with grated cheese spread on top
4
It's a bit thick, almost a cream
5
Serves 6 people.

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