Instructions: Spread the pecans in an ovenproof pan and toast in the oven, stirring frequently, until lightly browned and fragrant, about 15 minutes. Chop coarsely and set aside.

In a soup pot, melt the butter over low heat. Add the shallot, leek, and fennel or celery and cook, stirring frequently, until tender, about 10 minutes.

Add 2 cups of the toasted pecans (reserve the rest for garnish), brown sugar, cinnamon, thyme, and bay leaf and cook, stirring frequently, for about 5 minutes. Stir in the broth and bring almost to a boil over medium heat. Season to taste with salt and pepper. Reduce the heat to low and simmer, uncovered, until the pecans are very tender, about 2 hours. Discard the bay leaf.

Working in batches, if necessary, transfer the soup to a food processor or blender and puree until smooth.

Pour the soup into a clean pot and bring to a boil over high heat. Reduce the heat to low, stir in the cream, Worcestershire, and bourbon or sherry and simmer until the alcohol is evaporated about 2 minutes.

To serve hot, ladle into preheated soup bowls and garnish with the reserved toasted pecans. Alternatively, pour into a container and refrigerate, uncovered, until cool, then tightly cover and store for up to 3 days.

Slowly reheat before garnishing and serving; do not boil.

To serve cold, pour into a container and refrigerate, uncovered, until cool, then tightly cover and chill for at least 2 hours or as long as 3 days. Remove from the refrigerator about 25 minutes before serving. Ladle into chilled bowls and garnish.

Serves 6 to 8 as a soup course, or 3 or 4 as a main dish.

NOTES : Worth every calorie-laden spoonful to a pecan lover like me! Also try this savory soup with cashews, hazelnuts, macadamias, or other nuts. - JMcN

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