Southern Cream of Pecan Soup

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30 minutes 4 cups Print RecipeEmail Recipe


2cupchicken stock
2tablespoonunsalted butter
3tablespoononion (finely chopped)
1tablespoonall-purpose flour
  ground white pepper
1pinchgrated nutmeg
1cuppecans (finely ground)
1 1⁄2cuplight cream (or half-and-half, at room temperature)
1⁄4cupcrème fraîche


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 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 warm bowls; top each serving with a spoonful of crème fraîche any sprig of mint. Serve at once.

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