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Serves: 4 Ingredients: 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 1 small sprig celery leaves 1 1/2 cups half and half 4 small sprigs mint Method: 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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