2 cups pecan halves
6 cups beef broth
1 stick butter
2 tablespoons finely chopped green onion
1 clove garlic, pressed
2 tablespoons pureed tomato
1 tablespoon cornstarch dissolved in 1/4 cup water
1 egg yolk
1/2 cup cream
1/2 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon nutmeg
Grind pecans with broth in blender. Melt butter in large sauce pan, add onions and cook five minutes over medium heat until soft. Add garlic and cook one minute. Slowly add nut/broth mixture, tomato puree and cornstarch. Cook for 30 minutes, uncovered, on low heat. Beat egg yolk into cream and slowly whisk into soup; do not boil after this point. Season with salt, pepper and nutmeg.