2 cups pecan halves
6 cups beef broth
1 stick butter
2 tbsp. finely chopped green onion
1 clove garlic, pressed
2 tbsp. pureed tomato
1 tbsp. cornstarch dissolved in 1/4 cup water
1 egg yolk
1/2 cup cream
1/2 tsp. salt
1/4 tsp. white pepper
1 tsp. 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.