Cream Of Black Walnut Soup Recipes

CREAM OF WALNUT SOUP

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.

WALNUT SOUP

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.

CREAM OF BLACK WALNUT SOUP

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.

BUTTERMILK CABBAGE SOUP WITH BLACK WALNUT "PESTO"

Steps:

• Prepare the pesto:
• In a small heavy skillet over medium heat, toast the black walnut pieces, shaking the pan, until they just begin to turn golden, about 3 minutes. Be careful not to burn them.
• Put the toasted walnuts in a blender, add the cider and a large pinch of salt, and pulse until a loose, grainy paste is formed. Remove the pesto from the blender and set it aside.
• Make the soup:
• Split the cabbage in half, remove the core, and cut each half into 4 wedges. Slice the wedges into thin strips.
• Melt the butter in a Dutch oven over medium heat, and sauté the onion until it just begins to soften, about 4 minutes. Add the cabbage and a few pinches of salt, and stir well to coat with the butter.
• Add the broth and bring to a lively simmer. Cover and simmer for 10 minutes or until the cabbage is tender.
• Remove the pot from the heat and stir in the buttermilk. Return it to very low heat and warm it slowly, stirring as you do, so the buttermilk doesn't curdle.
• Serve the soup in individual bowls with a tablespoon of the black walnut pesto in the center of each serving. Pass the salt and pepper for additional seasoning.

WET BLACK WALNUTS

Steps:

• Toast walnuts on a baking sheet until fragrant and taking on some color. When they are cool enough to handle, chop walnuts roughly, and season to taste with kosher salt.
• In a heavy-bottomed, stainless-steel saucepot, combine the corn syrup and maple syrup. Over medium heat, warm the syrups, then increase heat slightly until frothy and bubbling, like large soap bubbles, taking care that it doesn't boil over. Lower the heat back to medium, and let the mixture slowly simmer, reducing slightly, about 12 minutes.
• Carefully stir in the vanilla extract and the tea, and let the mixture cook for another 10 minutes.
• Remove from the heat, and stir in walnuts.

WALNUT SOUP

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.)