Southern Cream Of Pecan Soup - cooking recipe

Ingredients

2 cups chicken stock
2 tablespoons unsalted butter
3 tablespoons onions, finely chopped
1 tablespoon all-purpose flour
1/2 teaspoon salt
white 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

Preparation

Make chicken stock or use bouillon cubes.
Melt butter in heavy medium saucepan over medium heat. When foam subsides, add onion; reduce heat to low.
Saute onion, stirring frequently, until soft but not browned, about 5 minutes.
Stir in flour until thoroughly blended; cook, stirring, over low heat 1 minute. Gradually pour in 2 cups stock, stirring constantly.
Stir in salt, pepper to taste, and nutmeg; add pecans and sprig of celery leaves.
Increase heat under saucepan to medium; heat soup to boiling.
reduce heat to low; simmer soup gently 10 minutes, stirring occasionally.
Stir in cream; simmer over very low heat 5 minutes.
Taste for seasoning; adjust with salt and pepper if desired.
Ladle soup into individual warmed bowls.
Serve at once. Notes: * finely ground (1 cup pecans equals about 4 ounces by weight). ** or half and half, use at room temperature.