Ingredients:
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 teaspoon garlic, minced
- 2 ribs celery, chopped
- 3 cups vegetable broth
- 1 cup corn
- 1 tablespoon sherry vinegar
- 3/4 teaspoon celery salt
- 1/2 teaspoon smoked paprika
- 1 medium sized potato, diced
- 1 red pepper, diced
- 1/2 cup California Walnut Cream
- Sea salt and freshly ground black pepper
- Chopped chives for garnish
Preparation:
- Heat oil in a large sauce pot. Add onion and garlic and sauté for 3 minutes. Add celery and cook for 2 more minutes.
- Add vegetable broth, corn, vinegar, celery salt, smoked paprika, potato and bell pepper. Cover and cook for 30 to 40 minutes or until potatoes are soft.
- Stir in walnut cream and season with salt and pepper. Garnish with chives and reserved corn and red pepper.
- For Walnut Cream – Puree 2 cup walnuts and 1 cup water in a blender or food processor until very smooth and light and fluffy, cover and store in an airtight container until ready to use.