1 head of Celariac
2 lge. Onion
60g (2 oz.) Butter
1 med potato
110g (4 oz.) Walnuts
1 ltr. (2 pints) Stock

Peel the Celariac, potatoe and onions and cut them into -roughly-1inch cubes.

Melt the butter in a heavy , lidded pan.
Put the celeriac, onion and potato in the pan and put on a close fitting lid.

Put the heat down as far as possible and cook like this until the vegetables are soft.
Divide the walnuts in two and put half in with the vegetables, add the stock and bring to the boil.
Boil for a few minutes, then liquidise.
Once liquidised taste and add pepper and salt.

Chop the remaining walnuts and dry fry on a non stick pan until they turn golden at the edges and smell delicious.

Bring the soup back to the boil, pour into bowls (you should get about six bowls full) and sprinkle over the toasted walnuts.