Cream Of Pecan Soup
2 Teaspoon Butter
1/2 Cup Onion, diced
1/2 Cup Celery leaves
1 Teaspoon Flour
2 Cup Chicken broth
2 Teaspoon Soy sauce
Dash of ground nutmeg
1 Cup Pecans, ground fine in the blender
1−1/2 Cup Half−and−half
4 Sprigs of mint
Melt butter in a skillet over medium−low heat. Add the onion and celery
leaves and saut for 5 minutes. Sprinkle in flour and gradually add the
chicken broth, stirring to incorporate flour.
Add the soy sauce, nutmeg and ground pecans; simmer 10 minutes. Stir in
half−and−half and simmer 5 minutes longer. Remove celery leaves and discard.
Garnish with mint sprigs. Makes 2 generous servings.
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