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Nuts to Soup

Not Soup to nuts

My thumbs are as black as a witch's tit from shelling the first of this year's walnuts. Lunch was Jane Grigson's Walnut soup -

6 oz Walnuts and a large clove of garlic whizzed to a purée in a bit of chicken stock, sieve to get rid of any lumps of wood. Make up to a couple of pints with more stock and a short boil, it should be single cream consistency, if not a bit of cornflour to thicken it. Add a quarter of a pint of double cream, season with S&P as required and serve with crusty bread. Yum

Comments

You're making me hungry.

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