c("Make chicken stock or use bouillon cubes.", "Melt butter in heavy medium saucepan over medium heat. When foam subsides, add onion; reduce heat to low.", "Saute  onion, stirring frequently, until soft but not browned, about 5 minutes.", "Stir in flour until thoroughly blended; cook, stirring, over low heat 1 minute. Gradually pour in 2 cups stock, stirring constantly.", "Stir in salt, pepper to taste, and nutmeg; add pecans and sprig of celery leaves.", "Increase heat under saucepan to medium; heat soup to boiling.", 
"reduce heat to low; simmer soup gently 10 minutes, stirring occasionally.", "Stir in cream; simmer over very low heat 5 minutes.", "Taste for seasoning; adjust with salt and pepper if desired.", "Ladle soup into individual warmed bowls.", "Serve at once. Notes: * finely ground (1 cup pecans equals about 4 ounces by weight). ** or half and half, use at room temperature.")