Pecan Soup

by Daniel Rogov

1 cup pecans, chopped finely
1 cup milk
1/2 cup breadcrumbs
2 Tbsp. flour
2 Tbsp. butter
3 cups vegetable stock, ideally home-made
1/4 tsp. mace
1/3 cup light cream
1/4 cup finely chopped parsley
salt and pepper to taste

Put the pecans, milk, breadcrumbs and flour in a saucepan and bring just to the point of boiling, stirring constantly. Remove immediately from the flame. In a large saucepan, melt the butter and stir in the milk mixture. Slowly blend in the stock and mace. Bring to a boil and immediately lower the flame and simmer gently for 5 minutes. Stir in the cream, salt and pepper, pour into individual serving bowls and garnish each with parsley. Serve hot.

Serves 4.

Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.