Sweet Walnut Soup
|Walnuts||1 1⁄2 Cup (24 tbs)|
|Water||4 Cup (64 tbs)|
|Peanut butter||1 Tablespoon|
|Brown sugar||1⁄3 Cup (5.33 tbs)|
|Half and half||1⁄2 Cup (8 tbs)|
|Canned unsweetened coconut milk||1⁄3 Cup (5.33 tbs) (Canned)|
|Cornstarch||1⁄4 Cup (4 tbs), dissolved|
1. Preheat the oven to 350°. Spread the walnuts in a shallow baking pan. Bake, stirring occasionally, until toasty brown, 10 to 12 minutes. Cool. Combine the nuts, 2 cups of the water, and the peanut butter in a blender. Process until smooth.
2. Combine the brown sugar and the remaining 2 cups of water in a medium saucepan. Cook over high heat until the sugar dissolves. Add the walnut mixture, half-and-half, and coconut milk. Reduce the heat to medium-low. Cook, stirring, just until the mixture simmers. Add the cornstarch solution and cook, stirring, until the soup boils and thickens slightly.