Southern Cream Of Pecan Soup

Ingredients

• 2 cups chicken stock


• 2 tablespoons unsalted butter


• 3 tablespoons onions, finely chopped


• 1 tablespoon all-purpose flour


• 1/2 teaspoon salt


• pepper, freshly ground


• 1 pinch nutmeg, freshly grated


• 1 cup pecans (* see note)


• 1 sprig small celery leaves


• 1 1/2 cups light cream (** see note)


• 4 sprigs small mint

Recipe

• 1 make chicken stock or use bouillon cubes.


• 2 melt butter in heavy medium saucepan over medium heat. when foam subsides, add onion; reduce heat to low.


• 3 saute onion, stirring frequently, until soft but not browned, about 5 minutes.


• 4 stir in flour until thoroughly blended; cook, stirring, over low heat 1 minute. gradually pour in 2 cups stock, stirring constantly.


• 5 stir in salt, pepper to taste, and nutmeg; add pecans and sprig of celery leaves.


• 6 increase heat under saucepan to medium; heat soup to boiling.


• 7 reduce heat to low; simmer soup gently 10 minutes, stirring occasionally.


• 8 stir in cream; simmer over very low heat 5 minutes.


• 9 taste for seasoning; adjust with salt and pepper if desired.


• 10 ladle soup into individual warmed bowls.


• 11 serve at once. notes: * finely ground (1 cup pecans equals about 4 ounces by weight). ** or half and half, use at room temperature.