Parsley Walnut Soup Recipes

Ingredients :

200g

60g

2

1.5 bunches

2 cups

4 tbsp

sweet fresh walnuts

butter or margarine

leeks, sliced and washed

Italian parsley leaves

stock cubes

cream

freshly ground black pepper, to taste

1. Blanch walnuts in boiling salted water for 3 minutes.
2. Refresh under cold water, rub the nuts in a tea towel, then between your fingers to remove skins.
3. Melt butter in heavy saucepan.
4. Add leeks and parsley.
5. Cover closely with a piece of greaseproof paper.
6. Cover with a lid, sweat over a low heat for 5 minutes.
7. Remove paper.
8. Add walnuts and chicken stock.
9. Bring to the boil.
10. Simmer for 10 minutes.
11. Blend soup until smooth in a food processor with seasoning.
12. Return to saucepan.
13. Reheat gently, stir through cream.

Serves 4

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