Walnut leek soup with figs

Ingredients for 6 servings:

• 1 leek(s)
• 1 onion(s)
• 75 g walnut kernels
• 3 tbsp butter
• 1 garlic clove(s)
• 1 chili pepper(s), alternatively chili flakes
• 5 stalks parsley, flat
• 750 ml vegetable stock
• 1 dashes orange juice
• 1 dashes of vinegar, e.g. Balsamic vinegar bianco
• some orange zest
• 150 g crème fraîche or cream
• n. B. Salt
• 3 figs
• 2 slices of white bread or buttered toast
• 2 tbsp butter

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Cut the leek lengthwise down to the middle, rinse thoroughly, and drain. Finely chop the white part and the light green part into very fine strips. Peel and dice the onion. Peel and dice the garlic. Roughly chop the walnuts. Roughly chop the parsley, including the stalks. Dice the white bread for the croutons. If using, remove the seeds and white membranes from the chili pepper and finely chop half or the whole pod, depending on how hot you like it and your taste. Dice the figs. In a saucepan, sauté the onions and leek in 2-3 tablespoons of butter. Add the walnuts, chili, and parsley and sauté briefly. Pour in the stock, cover, and simmer for about 15 minutes, until the vegetables are tender. Meanwhile, fry the bread cubes in butter until crispy brown. Puree the soup with a hand blender, add the orange juice, a little grated orange zest, vinegar, and cream or crème fraîche, and mix briefly. Bring the soup back to a boil and season to taste. Ladle into bowls or soup cups and top with the leek strips, diced figs, and croutons. Serve immediately while hot. This recipe serves 4-6, depending on the size of the soup bowls.