Southern Cream of Pecan Soup

Ingredients

• 2 cups chicken stock
• 2 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.

Submitted 6/13/05.
Source: The National Pecan Marketing Council
Submitted By: Teresa Johnson
techgoddess@worldnet.att.net
Southern Cream of Pecan Soup