This beautiful creamy, velvet, nutty, rich soup is wonderful by itself or served with a grilled salmon steak with herb salad.
Ingredients
1 C. of Walnuts ( english )-chopped in food processor or blender
2 C. Chicken stock
2 C. 1/2 & 1/2 ( half cream and half milk)
2 Tbs.ve oil
2 Tbs. butter
1/4 C. sweet onion - chopped
2 Tbs. garlic - chopped fine
1/4 C. flour
1 tsp. lemon juice
2 scallion - chopped
Directions
In an 8 qt sauce pan, put chicken stock into pan on medium heat. In skillet, get pan hot and put walnuts in for about three min. or so, just enough to toast them. Remove them and set a side. Put olive oil in, add sweet onions and garlic until tender, Add butter and melt to a light yellow color. Add flour, ( be sure to coat all flour with oil and butter), add 1/2 & 1/2 slowly, making sure to wisk at the same time. This will give you a creamy look and feel to your soup that will be unforgetable. Add Walnuts back to cream mix. Remove from heat. Add lemon juice to chicken stock. Add chicken stock slowly, (Chicken stock should almost be at a boil) while wisking. Return to heat for thicking. Thicking to desire taste, salt ( koser ) and pepper to taste. Don't forget the scallion, put on top of soup!! Serve with crusty bread and WOW!!! This is a fabo rich smooth soup.
Serving Size
4
Preparation Time
15 minutes
Cooking Time
25 minutes
