RecipeMuncher

In trying to find a meal that would be both rich and delicate enough to suit my buttery croissants, I came across a cream of celery soup from Ricardo Larrivée, a French Canadian chef on Food Network Canada. I replaced the cream with buttermilk and used a freshly made batch of chicken stock. The original recipe also called for walnuts, but I prefer pecans. Stock is easy to make and have around if you have a slow cooker. I keep two sizes, 3 quart and 5. I put the carcass of the bird in the suitab (...)