Walnut Soup Recipe
Ingredients
| 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) |
Nutrition Facts
Serving size
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
Calcium Iron
*Based on a 2000 Calorie diet
Directions
Method Remove as much skin as possible from the walnut kernels and grind them in a rotary cheese grater or work them a few at a time in a blender.
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.
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.
Chef
