Recipes

Leek, Potato & California Walnut Soup

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Total Time

30 Mins

Serves

5

Serving Size

226 g

Prep Time	10 Mins
Cook Time	20 Mins
Total Time	30 Mins

INGREDIENTS

1 tbsp oil plus 1 tsp
3 leeks sliced
500 g potatoes diced
1 litre vegetable stock
1 tsp dried mixed herbs
125 g California Walnuts
15 g Parmigiano Reggiano finely grated

PREPARATION

Preheat the oven to 200oC, gas mark 6. Line a small baking tray with baking parchment.
Heat 1 tbsp oil in a large frying pan and fry the leeks and potatoes for 5 minutes, stirring occasionally. Add the stock and herbs and bring to the boil, cover and simmer for 10 minutes until potatoes are tender.
Meanwhile, place half the walnuts on the prepared tray and toss in 1 tsp oil, sprinkle over the Parmesan and bake for 5 minutes, allow to cool on the tray.
Puree the soup with a stick blender so that the texture is still quite chunky. Chop the remaining walnuts and add to the soup, season to taste.
Serve the soup with broken up pieces of the Parmesan walnuts on top.

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Tip: Maximize California Walnuts fresh taste and quality by keeping them in your refrigerator or freezer.