• 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


  1. Heat oil in a large sauce pot. Add onion and garlic and sauté for 3 minutes. Add celery and cook for 2 more minutes.
  2. 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.
  3. Stir in walnut cream and season with salt and pepper. Garnish with chives and reserved corn and red pepper.
  4. 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.