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• 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

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.