Southern Cream Of Pecan Soup

• 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

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

chicken stock, unsalted butter, onions, flour, salt, white pepper, nutmeg, pecans, celery, light cream, mint

Taken from www.food.com/recipe/southern-cream-of-pecan-soup-2616 (may not work)