Pecan Soup

6 ounces Pecan Valley Pecan Pieces
1 large garlic clove
4 cups chicken stock
½ cup heavy cream
Sea salt
Freshly ground pepper

1. Preheat oven to 350ºF.
2. On a baking sheet, toast the pecans for 10 to15 minutes, checking from time to time to prevent burning. Toss occasionally.
3. In a food processor, place the pecans, garlic and about ½ cup of the stock. Turn the processor on and, with the motor running, add stock until you have a creamy consistency. The mixture will absorb the stock.
4. Pass the pecan-stock mixture through a sieve into a saucepan and bring to a boil. Add the cream, season to taste with sea salt and pepper and serve.