Cream of Pecan Soup
2 cups chicken stock 2 Tbsp unsalted butter 3 Tbsp sweet type (Vidalia) onion, peeled, finely
chopped 1 Tbsp flour
1/2 tsp salt black pepper pinch of nutmeg 1 cup pecans, finely ground celery leaves 1-1/2 cups Half
& Half, room temperature small sprigs of mint for garnish (optional)
Melt butter in a heavy medium sauce pan over medium heat. When foam subsides, add onion and 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 about 1 minute. Gradually pour in 2
cups of stock, stirring constantly. Add salt, pepper and nutmeg to taste. Add pecans and sprig of
celery leaves. Increase heat to medium and heat soup to boiling. Reduce heat to low, simmer soup
gently 10 minutes stirring occasionally.
Remove from heat and cool slightly. Place small batches in blender and process to puree the soup.
Return it to the saucepan and continue as follows. Stir in cream, simmer over very low heat for 5
minutes. Taste and adjust seasoning; add salt and pepper if needed. Ladle soup into individual
warmed bowls. Decorate with mint (optional). Serve at once.
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