This nourishing and easy to make Winter soup recipe combines walnuts and potatoes with ruby port in a creamy chicken bouillon for a healthy family meal.
Serves 4
INGREDIENTS:
1 oz. salted butter
1 red onion, finely chopped
2 garlic cloves, halved
5 oz. walnuts halved, crushed
4 potatoes, peeled and diced
2 cups chicken bouillon
1/2 cup ruby port
5 fl.oz. half and half cream
1 tbsp. cornstarch
2 tsp. water
1 tsp. salt
1 tsp. black pepper
sour cream to garnish
METHOD:
Fry onion and garlic in butter until softened, about 3 minutes. Put crushed walnuts and onion mixture in a blender. Blend until smooth.
Put walnut mixture into a deep pan. Add potatoes, chicken bouillon, ruby port, cream, salt and black pepper. Bring to a boil and cook for 15 minutes, stirring occasionally.
Meanwhile, combine cornstarch and water until smooth. Add cornstarch mixture to soup. Stir constantly until thickened. Serve hot with wholewheat rolls and garnished with sour cream.
