Ingredients
- 2 tablespoons butter
- 1/2 cup diced onion
- 1/2 cup celery leaves
- 1 tablespoon all-purpose flour
- 2 cups chicken broth
- 2 teaspoons soy sauce
- Dash of ground nutmeg
- 1 cup pecans, ground fine in the blender
- 1-1/2 cups half-and-half
- 4 sprigs of mint
Instructions
- Melt butter in a skillet over medium-low heat. Add the onion and celery leaves and sauté 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.
