ingredients
serves 4
1/2 cup shelled walnuts
1 1/4 cups milk
2 1/2 cups chicken stock
2 tablespoons butter
1 small onion, finely chopped
2 celery stalks, roughly chopped
1/4 cup flour
2 large egg yolks
2/3 cup thick cream
salt and freshly ground black pepper
chopped walnuts to garnish (optional)
method
1. Put the nuts in a blender or food mill and puree. Scald the milk and add the nuts. Cover and leave to infuse for 20 minutes. Set the stock over low heat.
2. Place the butter in a heavy-bottomed pan over low heat. Add the onion and saute gently for 3 minutes. Add the celery and cook for a further 2 minutes. Stir the flour into the butter mixture and cook for 3 minutes. Stir in the stock and milk with walnuts off the heat. Bring to the boil, stirring. Simmer for 15 minutes.
3. Beat the eggs and cream together. Puree the soup in a blender or with a food mill. Return to the pan and season to taste.
4. Stir 2 tablespoons of the hot soup into the egg and cream mixture. Set the soup over low heat and stir in the egg and cream.
5. Simmer the soup for 4 minutes, stirring from time to time before serving. Garnish with chopped walnuts if wished.
Cooking time: 1 1/4 hours
