Prepare chicken stock or use bouillon cubes.

Melt butter in a heavy medium saucepan over medium heat.

Add finely chopped onions to the melted butter and reduce heat to low.

Saute the onions, stirring frequently, until they are soft and translucent, about 5 minutes.

Stir in flour until thoroughly blended with the onions and butter.

Cook the mixture, stirring constantly, over low heat for 1 minute.

Gradually pour in 2 cups of chicken stock, stirring continuously to prevent lumps.

Stir in salt, pepper to taste, and freshly grated nutmeg.

Add pecans and a sprig of celery leaves to the soup.

Increase the heat under the saucepan to medium and bring the soup to a boil.

Reduce the heat to low and simmer the soup gently for 10 minutes, stirring occasionally.

Stir in light cream and simmer over very low heat for 5 minutes.

Taste the soup and adjust the seasoning with salt and pepper if desired.

Ladle the soup into individual warmed bowls.

Garnish with small sprigs of mint and serve immediately.