Cream Of Walnut Soup Recipes

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CREAM OF WALNUT AND CAULIFLOWER SOUP



Cream of Walnut and Cauliflower Soup image

I got the recipe for this cream soup from a book entitled "Soup: superb ways with a classic dish", edited by Debra Mayhew. Its a great book with some interesting international style recipes. This recipe for walnut cream sounded good, so I decided to try it out. It was great!

Provided by cherber

Categories     Cauliflower

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 medium cauliflower
1 medium onion, roughly chopped
2 cups unsalted chicken stock or 2 cups vegetable stock
2 cups skim milk
3 tablespoons walnut pieces
salt & freshly ground black pepper, to taste
paprika
chopped walnuts, to garnish

Steps:

  • Trim the cauliflower and break into small pieces.
  • Combine the cauliflower, onion and chicken stock and bring to a boil.
  • Cover and simmer for 15 minutes until cauliflower is soft.
  • Add the milk and walnut pieces, then puree in a blender until smooth.
  • Add soup back to the pot and season with the salt and pepper to taste. Bring once again to a boil. When serving, sprinkle each serving with paprika and chopped walnuts.

Nutrition Facts : Calories 152.3, Fat 4.7, SaturatedFat 0.8, Cholesterol 2.5, Sodium 152.6, Carbohydrate 19.4, Fiber 4.3, Sugar 4.9, Protein 11.2

WALNUT SOUP



Walnut Soup image

Provided by Food Network

Categories     dessert

Time 50m

Yield 4 servings

Number Of Ingredients 4

2 cups shelled walnuts (about 8 ounces)
1/4 cup rice flour
1 1/2 slabs brown candy (peen tong), about 3 ounces
1 cup water

Steps:

  • Preheat oven to 350 degrees. In a large saucepan, bring 1 quart water to a boil over high heat. Add the walnuts and boil, uncovered, 1 minute. Drain well. Spread the walnuts on a cookie sheet lined with aluminium foil. Bake 15 to 20 minutes, or until golden and fragrant. Cool on a rack. Place the cooled walnuts in a food processor or blender with 1/2 cup cold water and process until almost a smooth paste, scraping down sides of the work bowl. Add 1/2 cup cold water and process until almost smooth. In a 2-quart saucepan, whisk the rice flour and 1 cup water until smooth. Whisk in the walnut puree and 2 1/2 cups cold water. Heat over medium-high heat, whisking constantly, until mixture comes to a boil. Cut the brown candy into smaller pieces. Add the brown candy, reduce to low and simmer 10 minutes, whisking occasionally. The soup should be the consistency of a light cream soup. If mixture is too thick, whisk in up to 1/2 cup more water. Serve piping hot.

WALNUT SOUP



Walnut Soup image

Provided by Grace Young

Categories     Soup/Stew     Nut     Dessert     Vegetarian     Walnut     Healthy

Yield Makes 4 servings as a tonic

Number Of Ingredients 3

2 cups shelled walnuts, about 8 ounces
1/4 cup rice flour
1 1/2 slabs brown candy (peen tong), about 3 ounces

Steps:

  • Preheat oven at 350°F. In a large saucepan, bring 1 quart water to a boil over high heat. Add the walnuts and boil, uncovered, 1 minute. Drain well. Spread the walnuts on a cookie sheet lined with aluminum foil. Bake 15 to 20 minutes, or until golden and fragrant. Cool on a rack.
  • Place the cooled walnuts in a food processor or blender with 1/2 cup cold water, and process until almost a smooth paste, scraping down sides of work bowl. Add 1/2 cup cold water and process until almost smooth.
  • In a 2-quart saucepan, whisk the rice flour and 1 cup water until smooth. Whisk in the walnut puree and 2 1/2 cups cold water. Heat over medium-high heat, whisking constantly, until mixture comes to a boil. Cut the brown candy into smaller pieces. Add the brown candy, reduce heat to low, and simmer 10 minutes, whisking occasionally. The soup should be the consistency of a light cream soup. If mixture is too thick, whisk in up to 1/2 cup more water. Serve piping hot (no more than 1 1/2 cups per person.)

CREAM OF BLACK WALNUT SOUP



Cream of Black Walnut Soup image

Make and share this Cream of Black Walnut Soup recipe from Food.com.

Provided by Bliss

Categories     < 30 Mins

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 9

2 cups chopped walnuts
1/4 cup chopped celery
1 tablespoon chopped chives
5 cups chicken stock
2 tablespoons cream sherry
2 teaspoons butter
1 cup heavy cream
salt
nutmeg, for topping

Steps:

  • Combine walnuts, celery, chives with the chicken stock in a saucepan.
  • Bring to a boil, then cook for twenty minutes on medium.
  • Stir in the sherry, butter, cream and salt.
  • Reheat and serve with a sprinkling of nutmeg.

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