Soups Recipes - Walnut Soup

Ingredients

• 50g/2 oz/1/2 cup walnuts

• 300ml/1/2 pt/10 cups milk

• 25g/1 oz/2 tbsp butte ror margarine

• 1 small onion, finely chopped

• 25g/1 oz/1/4 cup plain flour

• 900ml/1 1/2 pts/3 3/4 cups chicken stock

• salt and pepper

• 1 egg yolk

• 60ml/4 tbsp cream

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Method:

1. Grind the walnuts to a smooth paste, adding a little water. Heat the milk to almost boiling and pour over the paste. Leave to stand for 30 minutes.

2. Melt the butter or margarine in a heavy based pan and fry the onion gently until soft. Stir in the flour and cook for 2 minutes. Stir in the stock and walnut milk and season with salt and pepper.

3. Bring almost to boiling point. Blend together the egg yolk and cream. Pour a little hot soup on to the mixture then stir in back into the pan and stir over a medium heat until the soup thickens.

4. Serve immediately or leave to cool, chill then serve cold.