|Walnut kernels||1⁄2 Cup (8 tbs), freshly cracked|
|Half and half||1 Cup (16 tbs)|
|Onion||1 Small, finely chopped|
|Chicken stock||4 Cup (64 tbs) (well-flavored)|
|Salt and pepper||To Taste|
|Light cream||6 Tablespoon|
|Fried croutons||1⁄4 Cup (4 tbs) (for garnish)|
Method Remove as much skin as possible from the walnut kernels and grind them in a rotary cheese grater or work them a few at a time in a blender.
Scald the half and half, pour it over the nuts and leave to infuse for 30 min- utes in a warm place.
Melt butter in a large pan, add onion and cook until soft but not brown.
Stir in the flour and, when straw-colored, pour on the stock.
Blend and bring to a boil, season and simmer 7-10 minutes.
Add the walnuts and half and half.
Mix egg yolks and cream and add a little of the hot soup to this liaison before blending into remaining soup off the heat.
Reheat without boiling and adjust seasoning.
Serve with fried croutons.