Cream soup with walnuts and bechamel sauce
Ingredients
- 700 ml of chicken broth;
- 130 g walnuts;
- 1 small onion;
- ¼ stalk of celery;
- ⅛ a teaspoon of ground nutmeg;
- 2 tablespoons butter;
- 2 tablespoons of flour;
- 120 ml of milk;
- 240 ml of medium-fat cream;
- salt - to taste;
- a few twigs of parsley.
Preparation
In the pot, pour the broth, add crushed nuts, onions, celery and nutmeg. Bring to a boil, lower the heat, cover and cook for another 30 minutes. Pry the mixture in a blender and strain through a sieve.
In the saucepan, heat the oil, add flour and mix. In a thin trickle, stirring constantly, pour in the milk. Bring to a boil and cook another minute until the sauce thickens.
Add the nut mixture, cream and salt, mix and cook a couple more minutes. Before serving, decorate the soup with parsley.
