Recipe 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
Recipe method
- 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.
Other tex mex recipes:
Cream of pecan soup recipe
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