Instructions: On a baking sheet, toast the pecans for 10 to 15 minutes checking them so they dont burn. Turn a few times.

In a food processor, place the pecans, garlic and about 1/2 cup of the stock. Turn the processor on and, with the motor running, add stock until you have a creamy consistency. (The mixture will absorb the stock.)

Push the pecan-stock mixture through a sieve into a saucepan and bring to a boil. Add the cream, season to taste with salt and pepper and serve.

This recipe yields 4 servings;

Comments: You can use this recipe to mix almost any kind of creamy soup. Cooked carrots instead of pecans, cauliflower, all pushed through the sieve.

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