1 stick butter
3 carrots, minced
3 celery ribs, minced
1 med. to large onion, minced
2 garlic cloves, minced
1 1/2 c. chopped (fine) hickory nuts, divided
5 c. chicken stock
2 tbsp. flour
Grated nutmeg
Cayenne pepper
2 bay leaves
Freshly ground pepper

Melt butter in a saucepan, add vegetables and 3/4 cup hickory nuts. Turn heat to low and saute until vegetables are soft. Let mixture cool and puree in food processor, adding some of chicken stock. Return to saucepan, sprinkle in flour and blend thoroughly. Cook for several minutes and stir in remaining stock. Season with nutmeg, dash of cayenne and the bay leaves. Simmer for about one hour. Remove bay leaves, add remaining hickory nuts and add pepper to taste. Heat soup but do not let it boil. Makes 6 to 8 servings.