Walnut and Onion Soup with Chilli

Name: Walnut and Onion Soup with Chilli
Yield: Serves 6
Ingredients: sea salt; 300 ml/½ pint creamed smatana or soured cream; 300 ml/½ pint creamed smatana or soured cream; 1 bunch spring onions; 750 ml/1¼ pints milk; 1 large onion; 2 tablespoons olive oil; 600 ml/1 pint chicken or vegetable stock; 600 ml/1 pint chicken or vegetable stock; 1 teaspoon ground mace; 25 g/1 oz plain flour; 100 g/4 oz walnut pieces; 1 level tablespoon caster sugar; 25 g/1 oz butter; 2 fresh red chillies

Preparation info

Serves
6

Difficulty
Easy

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

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.

Ingredients

1 large onion
2 tablespoons olive oil
25 g/1

Lunch
Supper
Soup
Vegetarian

Method

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