As soon as I saw this recipe, I was intrigued. I am so glad I decided to try it! Smooth, creamy and the taste of the toasted pecans was a perfect combination.
1/2 cup butter
3 celery ribs, coarsely chopped
2 sweet onions, chopped
1 large baking potato, peeled and coarsely chopped
4 cups chicken broth
3 cups heavy cream
1 t. salt
1/2 t. ground white pepper
1 lb. pecan halves, toasted
Garnishes: creme fraiche, chopped chives, additional pecan halves
Melt butter in a Dutch oven oven medium heat; add celery and onion. Saute' 20 minutes or until translucent.
Add potato and next 5 ingredients. Bring to a boil; reduce heat to medium-low and simmer, uncovered, 30 minutes or until slightly thickened and potato is very tendered. Remove from heat; cool slightly.
Process soup mixture, in batches, in a blender until smooth, stopping to scrape down sides as needed. Ladle into serving bowls. Garnish, if desired. Serve hot.
From Southern Living Christmas 2011