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Walnut Soup

Francois.Marin's picture
Ingredients
  Walnut kernels 1⁄2 Cup (8 tbs), freshly cracked
  Half and half 1 Cup (16 tbs)
  Butter 2 Tablespoon
  Onion 1 Small, finely chopped
  Flour 2 Tablespoon
  Chicken stock 4 Cup (64 tbs) (well-flavored)
  Salt and pepper To Taste
  Egg yolks 2
  Light cream 6 Tablespoon
  Fried croutons 1⁄4 Cup (4 tbs) (for garnish)
Directions

Method Remove as much skin as possible from the walnut kernels and grind them in a rotary cheese grater or work them a few at a time in a blender.
Scald the half and half, pour it over the nuts and leave to infuse for 30 min- utes in a warm place.
Melt butter in a large pan, add onion and cook until soft but not brown.
Stir in the flour and, when straw-colored, pour on the stock.
Blend and bring to a boil, season and simmer 7-10 minutes.
Add the walnuts and half and half.
Mix egg yolks and cream and add a little of the hot soup to this liaison before blending into remaining soup off the heat.
Reheat without boiling and adjust seasoning.
Serve with fried croutons.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Servings: 
4

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