Pecan Bisque

• 2 cups pecan halves
• 6 cups beef broth
• 1/2 cup butter
• 2 tablespoons green onions, finely chopped
• 1 garlic clove, finely chopped
• 2 tablespoons tomato paste
• 1 tablespoon cornstarch, dissolved in
• 1/2 cup water
• 1 egg yolk
• 1/4 cup heavy cream, room temperature
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 1/2 teaspoon nutmeg

1. Process pecans until finely ground,
2. Melt butter in saucepan, add green onions and saute' on low heat until soft but not browned.
3. Add garlic and cook an additional 1 minute.
4. Slowly add broth and ground pecans, tomato paste, and dissolved cornstarch. Cook uncovered on low heat for 30 minutes.
5. Beat egg yolk into cream, and then slowly whisk into pecan mixture and heat through. DO NOT ALLOW TO BOIL. Season with salt, pepper and nutmeg.
6. Bisque can be refrigerated for 4 days. Serve hot.

pecan halves, beef broth, butter, green onions, garlic, tomato paste, cornstarch, water, egg yolk, heavy cream, salt, white pepper, nutmeg

Taken from www.food.com/recipe/pecan-bisque-344099 (may not work)