Carrot Soup with Ham and Maple-Cayenne Pecans

I decided that I wanted to make the Sweet Potato Soup with Buttered Pecans. Unfortunately, at the store there were no sweet potatoes to be found, or squash which would have been the next best thing. So, I decided, why not stick it to the man and make up my own recipie. It was inspired by some of my various previously mentioned soup choices.
The recipie:

Sautee one chopped onion and 6-8 cloves garlic in olive oil or butter, maybe 1 tbsp.
Add 3 large or 5 medium chopped carrots and continue to sautee for 3-5 min.
Add a bunch of water (in this case, I couldn’t find chicken broth. i still don’t read dutch.) or chiken broth. I added enough water so that it came up about 3 or 4 inches past the veggies.
Bring to a boil and simmer until the carrots are soft. Add salt and black pepper to taste alone with 1/2 cup dry cooking wine. Let simmer 5 more minutes and turn off.
In a skillet, cook the ham. I used “bacon” (so called here but is what we refer to as canadian bacon) You could use bacon, canadian bacon or some sliced ham. I think I probably used 1/4 pound, but that is open to interpretation as well. After the ham is cooked, remove it from the skillet and if there isn’t enough oil from the meat add 1 tbsp. oilve oil or butter, and 3/4 cup chopped pecans. Cook the pecans in the oil until they begin to brown a bit and then add several tbsp. maple syrup, a pinch of salt and 1/4 tsp. cayenne (less if it’s the good spicier kind). Stir it around and let the maple syrup caramalize and the turn off the skillet to let the pecans cool.
In the meantime, puree the soup and taste and salt more if neede (but remember that the ham is salty so don’t go overboard.)
Chop the ham, and stir it into the soup. Put the soup in bowls and garnish with the pecans and creme fraiche (this is optional. Creme fraiche is kind of like sour cream but less sour.)
Guten Appetite!

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