Cream of pecan soup

Ingredients:

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

Preparation:

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.