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Walnut Soup Recipe
|Walnut butter||1⁄2 Cup (8 tbs), finely chopped (2 tablespoons flour 4 cups wellflavored chicken stock salt and pepper 2 egg yolks 6 tablespoons light cream frie kernels preferably freshly cracked 1 cup half and half 2 tablespoons 1 small onion)|
Calories 265 Calories from Fat 265
% Daily Value*
Total Fat 30 g46.2%
Saturated Fat 2.7 g13.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugars 0 g
Protein 0 g
Vitamin A Vitamin C
*Based on a 2000 Calorie diet
Scald the half and half, pour it over the nuts and leave to infuse for 30 min- utes in a warm place.
Melt butter in a large pan, add onion and cook until soft but not brown.
Stir in the flour and, when straw-colored, pour on the stock.
Blend and bring to a boil, season and simmer 7-10 minutes.
Add the walnuts and half and half.
Mix egg yolks and cream and add a little of the hot soup to this liaison before blending into remaining soup off the heat.
Reheat without boiling and adjust seasoning.
Serve with fried croutons.