Serves 4
This is a more homely affair than the last recipe, mild flavoured and sustaining. I love it.
1 medium onion
3 medium potatoes
outer stalks of a large head of celery
25 g (1 oz) butter
light stock or water
3 tbsp walnuts, finely ground
1. Peel and chop the onion, peel and thinly slice the potatoes, trim and chop the celery.
2. Cook all the vegetables gently in the butter in a covered pan, shaking it occasionally, for 10 - 15 minutes, without browning.
3. Pour in enough stock to cover the vegetables, bring to the boil and simmer until they are just cooked.
4. Liquidize, then rub the puree through a sieve. Return to the pan, season to taste and reheat.
5. Sprinkle the walnuts into the soup just before serving. You could add a little cream too, if you like.. .
