Our tasty pecan brittle is made from scratch, the old fashioned way. In small copper kettles, the brittle is hand-stirred until it is the right consistency – lots of pecan halves and pieces are folded in before the brittle is poured out on marble tables to cool. The result is glorious.
*Currently available in 8oz
PUMPKIN BISQUE WITH PECANS
3 tbsps olive oil 1 1/2 tsps kosher salt, divided
2 garlic gloves, chopped
1 tbsp ground cumin
1 (29 oz) can pumpkin
6-6 1/2 cups reduced-sodium chicken broth
1 can chipotle peppers in adobo sauce
1 tbsp adobo sauce, from can
1 medium avocado, peeled and diced
1/2 cup whole buttermilk
2 tbsps fresh lime juice
2 tbsps extra virgin olive oil
8 oz. smoked sausage, sliced
1 cup black beans, drained and rinsed
1/2 tsp smoked paprika
1/2 cup toasted pecans, chopped
2. Process soup, in batches, in a food processor or blender 1 minute. Add up to 1/2 cup broth, 2 Tbsp. at a time, to reach desired consistency.
3. Process avocado, next 3 ingredients, and remaining 1/2 tsp. salt in a blender until smooth. Add up to 1/4 cup water, 1 Tbsp. at a time, to reach desired consistency.
4. Cook smoked sausage in remaining 1 Tbsp. olive oil in a large skillet over medium heat, stirring occasionally, 3 minutes. Stir in black beans and paprika, and cook 1 minute. Ladle soup into serving bowls; top with sausage mixture and avocado cream.
5. Top with toasted pecans