Salsify, Walnut and Cheddar Soup

Ingredients

  • 200 g (7 oz) left-over salsify gratin
  • 50 g (2 oz) walnuts
  • 400 mls (14 oz) chicken or vegetable stock seasoning
  • 75 g (3 oz) grated Cheddar

Method

Put the left-over gratin, most of the walnuts and the stock in the blender, and process until smooth. Reheat, season to taste, and pour into heated soup bowls with the cheese sprinkled on top, together with the remaining walnuts, roughly crushed.

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