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Sweet Walnut Soup

Magical.Palate's picture
  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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1783 Calories from Fat 1164

% Daily Value*

Total Fat 137 g210.8%

Saturated Fat 34.2 g170.8%

Trans Fat 0 g

Cholesterol 44.8 mg14.9%

Sodium 139.3 mg5.8%

Total Carbohydrates 133 g44.4%

Dietary Fiber 11.2 g45%

Sugars 71.7 g

Protein 33 g65.6%

Vitamin A 9.2% Vitamin C 5.1%

Calcium 28.3% Iron 27.5%

*Based on a 2000 Calorie diet

Sweet Walnut Soup Recipe