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6
Easy
Published 1997
In this creamy, sweet soup the emphatic flavour of walnuts is tempered beautifully with a dash of fire. It is excellent for a light lunch or supper, accompanied by fresh crusty bread.
Peel the onion, cut it in half and slice as thinly as possible. Put the olive oil and butter into a large, heavy-based saucepan and melt over a medium heat. Add the sliced onion and cook, stirring frequently, for about 10 minutes, until the onion is soft and slightly brown. Remove from the heat.
Cut the chillies open lengthways under running water, discard the seeds and stem and slice t
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