Southern Cream of Pecan Soup

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READY IN:
YIELD: 1 batch
UNITS: US

INGREDIENTS

Nutrition
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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 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. Notes: * finely ground (1 cup pecans equals about 4 ounces by weight). ** or half and half, use at room temperature.
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