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Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
Chop up the onion and potatoes. Sauté in the warm butter.
Pour in the stock, bring to the boil, reduce the heat, cover and simmer for approx. 20 mins. until soft. Puree the soup, add half of the single cream and the nutmeg, heat through, season.
Toast the walnuts without adding any oil, roughly chop. Whip the remaining single cream until light and fluffy, stir in the nuts. Roughly chop the chives. Garnish the soup with the walnut cream and chives.
| Tip: | Replace the walnuts with cashew nuts. |
|---|
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