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Serves 4
INGREDIENTS:
1 oz. salted butter
1 red onion, finely chopped
2 celery sticks, finely sliced
5 oz. walnut halves, crushed
2 1/2 cups vegetable bouillon
5 fl.oz. half and half cream
1 tbsp. cornstarch
2 tsp. water
1 tsp. salt
1 tsp. black pepper
1 cup Asiago cheese, finely grated
METHOD:
Fry onion and celery sticks in butter until softened, about 3 minutes. Put walnuts and onion mixture in a blender. Blend until smooth. Put walnut mixture into a deep pan. Add vegetable bouillon, cream, salt and black pepper. Bring to a boil and cook for 15 minutes, stirring occasionally.
Meanwhile, combine cornstarch and water until smooth. Add cornstarch mixture to soup. Stir constantly until thickened. Add cheese and stir until smooth. Serve hot with crusty rolls.
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