LOCATION: Recipes >> Soups >> Cream of Pecan Soup
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Cream of Pecan Soup
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Serves: 4
2 cups chicken stock
2 tablespoons unsalted butter
3 tablespoons onion finely chopped
1 tablespoon all-purpose flour
1/2 teaspoon salt
white pepper freshly ground
pinch nutmeg freshly grated
1 cup pecans, finely ground (about 4 ounces by weight)
1 small sprig celery leaves
1 1/2 cups light cream or half and half, room temperature
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. 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.
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