Walnut Cream Soup

This is a simple, tasty soup that serves as a full meal.First shell your walnuts, pound some roughly and keep a few pieces for the garnish. Chop some onions finely and slice an onion finely. Slice a tomato. In a little butter, saute your chopped onions and some peeled, smashed cloves of garlic. When the onions are pink (or translucent, depending on which variety you’re using), add the pounded walnuts, some ground black pepper and stir well. Add stock and bring to a boil. Bring down to a gentle simmer and add the cream (not whipping cream) and simmer for 2 – 3 minutes. Finally, slip in the sliced onions and tomatoes and sprinkle a bit of rosemary into the mixture. Simmer for 1 minute and serve garnished with some whole walnut kernels.

– Sid

Sid Khullar

Sid Khullar is the founder of Chef at Large, a blog that began in 2007. He enjoys cooking, writing, travelling and technology in addition to being a practising Freemason. Health and wellness is a particularly passionate focus. Sid prefers the company of food and animals to most humans, and can be reached at sid.khullar@chefatlarge.in.