500 g of pecans
1 tablespoon of oil
2 large carrots, chopped coarsely
2 cloves of garlic, minced
2 stalks of celery, chopped
1 medium onion, chopped
8 cups of chicken broth
8 stalks of parsley
3 sprigs of thyme
1/2 cup of heavy cream
2 tablespoons of whiskey
Salt to taste
500 g of pecans
1 tablespoon of oil
2 large carrots, chopped coarsely
2 cloves of garlic, minced
2 stalks of celery, chopped
1 medium onion, chopped
8 cups of chicken broth
8 stalks of parsley
3 sprigs of thyme
1/2 cup of heavy cream
2 tablespoons of whiskey
Salt to taste
Peel the pecans and set aside
In a large pot, heat the oil over medium heat
Add the carrots, garlic, celery, and onion, and cook for 5 minutes
Add the pecans, chicken broth, parsley, and thyme
Bring to a simmer, then reduce the heat to low and cook for 1 hour, or until the pecans are tender
If desired, reserve 8 whole pecans for garnishing the soup
Blend the soup in a blender or with an immersion blender, then return it to the pot (if it's too thick, add 1 cup of water)
Add the heavy cream and whiskey
Heat until warm and serve
Season with salt to taste
Serve hot, garnished with the reserved pecans if desired.
