Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition

Directions

  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.