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Walnut Soup Virginia

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From vegetable fat and flour prepared porridge, covered with poultry broth, boiled with ground walnut kernels, seasoned with condensed milk, pepper and salt.

Ingredients:

1 l of potato broth 1/8 l 4 tbsp ground walnut kernels 30 g of vegetable fat or butter 30 g of plain flour white pepper salt

Procedure:

1. Make a light roux from vegetable fat and flour
2. Pour the strained poultry broth over the mash, whisk and simmer for a while
3. Add the nuts and let the soup bubble slowly for 10 minutes
4. Just before the end of the boil, add the milk and season the soup with salt and white pepper.

Note:

For the preparation of the roux, see recipe: Stir-fry.