A warming and unusual dish, Walnut Soup tastes delicious. If you prefer, chicken stock may be used instead of veal stock.
1 oz. butter
1 oz. flour
3 pints home-made veal stock
2 teaspoons salt
½ teaspoon cayenne pepper
10 oz. walnuts, ground
10 fl. oz. single cream
2 tablespoons chopped fresh chives
In a very large saucepan, melt the butter over moderate heat. Remove the pan from the heat and, using a wooden spoon, stir in the flour to make a smooth paste. Gradually add the veal stock, stirring constantly and being careful to avoid lumps.
Season with the salt and cayenne.
Return the pan to the heat. Stir in the walnuts and reduce the heat to low. Cook, stirring frequently, for 25 minutes.
Stir in the cream and simmer for a further 2 minutes. Remove the pan from the heat.
Ladle the soup into individual, warmed soup bowls. Sprinkle over the chives and serve at once.