Walnotenroomsoep met verse vijgen

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200 gr walnoten
2 uien
30 gr boter
1-1 1/2 eetlepel bloem
3/4 liter kalfsfond
1/8 liter room
zout, versgemalen zwarte peper
1 mespunt suiker
enkele druppels worcestershiresaus
wat limoensap
2 verse vijgen

Hak de walnoten grof en snipper de uien fijn.
Verhit de boter in een pan en fruit beide daarin onder
voortdurend roeren aan.
Bestuif met bloem en laat even garen.
Voeg de kalfsfond en de room toe en laat op laag vuur 7
minuten pruttelen.
Pureer de soep met de mixer en wrijf deze daarna door een
zeef.
Breng op smaak met peper, zout, suiker, worcestershiresaus en
limoensap.
Snijd de vijgen in dunne plakjes.
Doe de soep in de borden en garneer met plakjes vijg.