But-a-nut soup from This Will Make It Taste Good: A New Path to Simple Cooking (page 287) by Vivian Howard

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute almonds, walnuts, hazelnuts, or macadamia nuts for pecans; and vegetable broth for chicken broth.

  • SheilaS on February 07, 2021

    Really good. As Vivian suggests in the header notes, the garnish is what makes the But-A-Nut soup special. It's in the V's Nuts chapter so those chopped, spiced pecans play a role, but only a supporting one, I think. The garnish starts out by cooking sliced leeks in butter until it browns, then adding apple cider vinegar and maple syrup which turns them into a sweet, buttery, lightly pickled thing. That gets mixed with sliced fresh apple and the nuts to become the garnish so you've got tons of different flavors and textures in the mix.

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