Friday, January 4, 2013

Walnut Soup

125g. walnuts, chopped (Use shelled walnuts. They can be bought in tins. If you have to do it yourself, cover walnuts with water, bring slowly to boil, simmer for a few minutes, then drain and start peeling. You'll need help.)
1 clove garlic, crushed
4 cups beef or chicken stock
3/4 cup cream
salt
Freshly ground pepper

Method: Using a food processor, electric blender or pestle and motar [sic] pound the walnuts with garlic and a little of the stock until quite smooth. Add to the remaining stock. In a large saucepan, heat the cream to boiling point then stir in the walnut mixture. Heat gently and season with salt and pepper. Serve hot or cold.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.25.

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