2 slices of day-old sourdough bread, crust removed
2 cups vegetable stock
1 cup extra virgin olive oil or pecan oil
1 tablespoon sherry vinegar
1/2 teaspoon salt
1 cup seedless green grapes, halved
Instructions
Preheat oven to 400 degrees Fahrenheit.
Wrap the garlic in aluminum foil. Bake for 30 to 35 minutes, or until the cloves feel soft when pressed. Remove from oven and, when cool enough to handle, squeeze out garlic cloves.
Soak the sourdough bread in water until very soggy. Squeeze out excess water.
In a food processor or blender, combine garlic cloves, soaked bread, vegetable stock, pecans, olive oil, sherry vinegar and salt. Pulse until smooth. Chill until ready to serve.
To serve, pour the chilled soup into serving bowls. Garnish with halved grapes and a drizzle of extra virgin olive oil.
Nutrition facts
Calories
560
Fat
52 g
Sat Fat
7 g
Sodium
490 mg
Carbs
22 g
Fiber
3 g
Protein
5 g
Meet Kristen
Hi! My name is Kristen Millican and I am so glad you have stopped by! Our family has been harvesting and selling pecans since 1888. I love sharing my favorite pecan recipes, stories about life on our pecan farm, and so much more!
The Only Collection of Best-Ever Pecan Recipes You'll Ever Need
Create memories around a table they’ll never forget. Our essential collection of 5th-generation Texas recipes is designed to help you master the buttery, golden warmth of the San Saba harvest.
From savory family dinners to cherished holiday sweets, discover how the world’s finest pecans elevate every dish.
Master Timeless Classics: Savory and sweet recipes perfected over 135 years.
Elevate Your Menu: Discover the functional superiority of Grade 1 Fancy pecans.
Carry On Tradition: Create the "secret ingredient" moments your family will crave.
Host with Confidence: Impress your loved ones with professional-grade results.
Use left/right arrows to navigate the slideshow or swipe left/right if using a mobile device
choosing a selection results in a full page refresh