Pecan Soup for Cold Nights!

I know this might be a little off most menus, but it is a great warm soup for the cold nights that are coming. Enjoy!

Pecan Soup

Ingredients:

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 teaspoon table salt

1/2 teaspoon ground white pepper

1 pound toasted pecan halves

Directions:

• Melt butter in a Dutch oven over medium; add celery and onion. Sauté 20 minutes or until tender.
• 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 tender. 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. Serve hot.
• Garnishes: crème fraîche, chopped chives, additional toasted pecan halves