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Southern Cream of Pecan Soup Recipe | |
Salad | |
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Ingredients:
2 cups chicken stock2 tablespoons unsalted butter 3 tablespoons onion, finely chopped 1 tablespoon all-purpose flour 1/2 teaspoon salt white pepper, freshly ground, to taste pinch nutmeg, freshly grated 1 cup pecans * see note 1 small sprig celery leaves 1 1/2 cups light cream ** see note 4 small sprigs mint
Directions:
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.
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