6 oz Pecans
1 lg Garlic clove
4 c  Chicken stock
1/2 c  Heavy cream
Salt & freshly ground pepper

This is a wonderful fall soup, and only 200 calories per serving.

PREHEAT OVEN TO 350F. ON a baking sheet, toast the pecans for 10-to-15
minutes, checking from time to time to prevent burning. Toss occasionally.
In a food processor, place the pecans, garlic and about 1/2 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.) Pass
the pecan-stock mixture through a sieve into a saucepan and bring to a
boil. Add the cream, season to taste with salt and pepper and serve.