A soup that best can be described as a party in your mouth, the leeks, walnut, and lemon soup makes for a fun weekday dinner. The leeks give a mildly sweet taste to the soup, while walnuts make it creamy, and lemon juice adds a bit of zing!
30g extra virgin olive oil
A pinch of salt
A pinch of pepper
1 handful of California walnuts
1 litre of broth or water
- Cut the leeks in quarters.
2. Sauté them in a pot with olive oil.
3. Add the walnuts and cover them with water or broth. Boil for 15 minutes.
4. Mash and serve with some chopped walnuts and grated lemon.
BY: – Chef Sabyasachi Gorai