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


  • 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


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.

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Submitted 6/13/05.
Source: The Great American Cookbook
Submitted By: Veronica Reynolds
Southern Cream of Pecan Soup