Cream Of Black Walnut Soup Recipes

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CREAM OF WALNUT SOUP



Cream of Walnut Soup image

"Smooth and creamy, this mildly flavored soup makes a wonderful start to a meal. With its unique taste, it is not your run-of-the-mill soup." - Denise Albers, Freeburg, Illinois

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 3 cups.

Number Of Ingredients 10

3 cups chicken broth
1 cup chopped walnuts
2 tablespoons chopped onion
2 tablespoons chopped celery
1/8 teaspoon ground nutmeg
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup 2% milk
1 cup half-and-half cream
Minced fresh parsley

Steps:

  • In a small saucepan, combine the first five ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Cool slightly. Transfer to a blender; cover and process until pureed. Strain., In a large saucepan, melt butter over medium heat. Stir in flour until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 1 minute or until thickened. Gradually stir in pureed mixture. Add cream; heat through (do not boil). Garnish with parsley.

Nutrition Facts : Calories 365 calories, Fat 32g fat (10g saturated fat), Cholesterol 51mg cholesterol, Sodium 824mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 2g fiber), Protein 9g protein.

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.

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

CHINESE SWEET WALNUT SOUP (HUP TUL WOO)



Chinese Sweet Walnut Soup (Hup Tul Woo) image

A delicious sweet soup served as a snack and brain booster in China.A classic Cantonese recipe you must try!Brown candy is a type of Chinese brown sugarthat can easily be found in most Asian markets in Packets of 4-6 slabs.From The Wisdom Of The Chinese KItchen By Grace Young.

Provided by strangelittlebeast

Categories     Low Protein

Time 35m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 4

2 cups shelled raw walnuts
1/4 cup rice flour (not glutinous rice flour)
4 1/2 cups cold water
3 ounces chinese brown sugar (also called brown candy,1 1/2 slabs)

Steps:

  • Preheat oven to 350 degrees F.Meanwhile bring 1 quart of water to boil over high heat.Add the walnuts and boil for i minute.This helps leach out any bitter flavors from the tannins naturally present in the skin.
  • Drain the walnuts very well,discarding water,and allow to air dry about 5 minutes.Spread the walnuts on a baking sheet and bake 15-20 minutes or until golden.Remove from the oven and cool.
  • In a food processor ,grind the walnuts with 1/2 cup cold water.Add another 1/2 cup of water and blend until almost smooth.
  • Whisk together the rice flour with 1 cup water until smooth.Add another 2 1/2 cups of water and the walnut puree.Bring to a boil over medium high heat,whisking constantly so no lumps form.
  • Cut the sugar into chunks or crush with a hammer and add to the. soup.Reduce the heat to low and simmer,stirring occasionally ,until all the sugar has dissolved,about 10 minutes.
  • If the soup is very thick you may add an additional 1/2 cup water.
  • Serve hot,1 1/2 cup per person.

Nutrition Facts : Calories 499.5, Fat 38.3, SaturatedFat 3.6, Sodium 15.1, Carbohydrate 36.8, Fiber 4.2, Sugar 22.2, Protein 9.5

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.)

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