Southern Cream of Pecan Soup

TIPS: For proper texture, grind nuts in Mouli grater. Top with a spoonful of creme fraiche & sprig of mint if desired. Yield: 4 servings

Ingredients

• 2 Cups Chicken Stock
• 2 Tbsp. Unsalted Butter
• 3 Tbsp. Finely Chopped Onion
• 1 Tbsp. All-purpose Flour
• 1/2 Tsp. Salt
• Freshly ground white pepper
• pinch freshly grated nutmeg
• 1 Cup Pecans (about 4 oz.), finely ground
• 1 Small Sprig Celery Leaves
• 1-1/2 Cups Light Cream or Half-and-Half, at room temperature
• 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 the 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 Great American Cookbook
Submitted By: Veronica Reynolds
breynol3@ix.netcom.com
Southern Cream of Pecan Soup