|Walnut kernels||1⁄2 Cup (8 tbs), freshly cracked|
|Half and half||1 Cup (16 tbs)|
|Onion||1 Small, finely chopped|
|Chicken stock||4 Cup (64 tbs) (well-flavored)|
|Salt and pepper||To Taste|
|Light cream||6 Tablespoon|
|Fried croutons||1⁄4 Cup (4 tbs) (for garnish)|
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.
Calories 505 Calories from Fat 332
% Daily Value*
Total Fat 38 g58.4%
Saturated Fat 14.8 g74.1%
Trans Fat 0 g
Cholesterol 163.2 mg54.4%
Sodium 461.6 mg19.2%
Total Carbohydrates 30 g9.9%
Dietary Fiber 1.8 g7.1%
Sugars 5.6 g
Protein 14 g27.6%
Vitamin A 15% Vitamin C 6%
Calcium 11.8% Iron 8.5%
*Based on a 2000 Calorie diet