Salsify, Walnut and Cheddar Soup

Preparation info

  • Serves

    2

    • Difficulty

      Medium

Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About

Ingredients

  • 200 g (7 oz) left-over salsify gratin
  • 50 g (2

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.