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Method :
Blanch walnuts in boiling salted water for 3 minutes.
Refresh under cold water, rub the nuts in a tea towel, then between your fingers to remove skins.
Melt butter in heavy saucepan.
Add leeks and parsley.
Cover closely with a piece of greaseproof paper.
Cover with a lid, sweat over a low heat for 5 minutes.
Remove paper.
Add walnuts and chicken stock.
Bring to the boil.
Simmer for 10 minutes.
Blend soup until smooth in a food processor with seasoning.
Return to saucepan.
Reheat gently, stir through cream.
Serves 4
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