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LOCATION: Recipes >> Soups >> Southern Cream of Pecan Soup

Print this Recipe    Southern Cream of Pecan Soup

2 cups chicken stock
2 tablespoons unsalted butter
3 tablespoons onion finely chopped
1 tablespoon flour
1/2 teaspoon salt
white pepper, freshly ground
pinch nutmeg, freshly grated
1 cup pecans, finely ground (about 4 ounces)
celery leaves
1 1/2 cups light cream, room temp
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. Sauté 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. Serves: 4


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