Walnut soup recipe

This soup is particularly delicious when made with "wet" walnuts - the very early season walnuts where the skins slip off easily and the nuts are slightly moist. If using fresh walnuts, dip them in boiling water and then slip off the skins. Buy 450 g [1 lb] to allow for the weight of the shells. The garlic flavour is not overpowering, but is an essential part of the soup.

- 175g [6 oz] walnuts, shelled weight
- 1 garlic clove
- 1.15 L [2 pt] chicken stock
- 150 ml [¼ pt] thick cream
- salt and pepper

1 Peel and crush garlic clove with a round-bladed knife or garlic crusher.

2 Put walnuts and garlic in a saucepan cover with stock and season. Cover the pan and simmer for about 15 minutes or until tender.

3 Reduce contents of pan to a puree using a vegetable mill, sieve or liquidizer.

4 Return soup to the saucepan. Add cream and reheat gently. Check seasoning.
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