Cream soup with walnuts and bechamel sauce

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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.

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