Buttermilk Cabbage Soup With Black Walnut Pesto Recipes

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BUTTERMILK CABBAGE SOUP WITH BLACK WALNUT "PESTO"



Buttermilk Cabbage Soup With Black Walnut

Cabbage is a green you can keep in the root cellar deep into the winter, and it is often sliced thin and sautéed in butter or bacon grease as a sturdy side for a cold-weather supper. This soup pairs it perfectly with tangy buttermilk and the fragrantly earthy black walnuts that fall in abundance in the autumn.

Provided by Ronni Lundy

Categories     Soup/Stew     Winter     Fall     Cabbage     Walnut     Buttermilk

Yield Serves 6

Number Of Ingredients 11

Pesto:
6 tablespoons black walnut pieces
4 teaspoons apple cider
Salt
Soup:
1 small (1 pound) head green cabbage
2 tablespoons butter
1 medium white onion, diced
Salt and freshly ground black pepper
3 cups chicken broth
3 cups whole fat buttermilk at room temperature

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.

EASY WALNUT BASIL PESTO



Easy Walnut Basil Pesto image

Simple walnut pesto you can make in your food processor.

Provided by Jasa

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 15m

Yield 8

Number Of Ingredients 6

¼ cup walnuts
¼ cup extra-virgin olive oil
1 tablespoon lemon juice
3 cloves garlic, minced
2 cups packed fresh basil
¼ cup grated Parmesan cheese

Steps:

  • Pulse walnuts, olive oil, lemon juice, and garlic in a food processor until walnuts are finely chopped. Add basil leaves a little at a time, pulsing until a smooth paste forms. Mix in Parmesan cheese.

Nutrition Facts : Calories 102.9 calories, Carbohydrate 1.4 g, Cholesterol 2.2 mg, Fat 10.2 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 1.6 g, Sodium 38.9 mg, Sugar 0.2 g

BASIL-WALNUT PESTO AND TOMATO ON A BAGUETTE



Basil-Walnut Pesto and Tomato on a Baguette image

Provided by Food Network

Yield 10 servings

Number Of Ingredients 10

2 cups fresh basil leaves (washed and dried)
4 large cloves garlic
1 cup walnuts
1 cup extra virgin olive oil
1 cup freshly grated parmesan
1/4 cup freshly grated romano
salt and pepper to taste
salt and pepper to taste
1 baguette
4 tomatoes

Steps:

  • Combine basil, garlic and walnuts in a food processor and chop well. Slowly drizzle in olive oil, keeping processor going. Once oil is combined, turn off processor and add cheeses, salt and pepper. Stir to combine. Keeps well in refrigerator for up to a week.
  • To make sandwiches: Cut baguette into sandwich-size pieces. Cut each piece down the center, leaving one side intact. Slather bread with pesto. Slice four tomatoes thinly and distribute between sandwiches.

BUTTERMILK AND WALNUT SOUP (A BULGARIAN SOUP)



Buttermilk And Walnut Soup (A Bulgarian Soup) image

Provided by Craig Claiborne And Pierre Franey

Categories     lunch, soups and stews, appetizer

Time 5m

Yield Eight or more servings

Number Of Ingredients 8

1 quart buttermilk
1/2 cup coarsely chopped walnuts, preferably black walnuts although English walnuts may be used
2 tablespoons finely minced garlic
2 tablespoons finely minced dill
3 tablespoons olive oil
1 tablespoon red-wine vinegar
Salt to taste, if desired
Freshly ground pepper to taste

Steps:

  • Combine all the ingredients in a mixing bowl. Chill and serve.

Nutrition Facts : @context http, Calories 110, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 7 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 312 milligrams, Sugar 6 grams

CREAM OF BLACK WALNUT SOUP



Cream of Black Walnut Soup image

Make and share this Cream of Black Walnut Soup recipe from Food.com.

Provided by Bliss

Categories     < 30 Mins

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 9

2 cups chopped walnuts
1/4 cup chopped celery
1 tablespoon chopped chives
5 cups chicken stock
2 tablespoons cream sherry
2 teaspoons butter
1 cup heavy cream
salt
nutmeg, for topping

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.

WALNUT PESTO



Walnut Pesto image

A cheaper alternative to pesto made with pine nuts. You can use raw or toasted walnuts. Some people like to add Parmesan cheese to this as well!

Provided by teachhope03

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 10m

Yield 2

Number Of Ingredients 5

2 cups basil leaves
½ cup walnuts
¼ cup olive oil
2 cloves garlic
1 tablespoon lemon juice

Steps:

  • Blend basil, walnuts, olive oil, garlic, and lemon juice together in a food processor until pesto has a paste-like consistency.

Nutrition Facts : Calories 455.3 calories, Carbohydrate 6.9 g, Fat 47.3 g, Fiber 2.8 g, Protein 6.1 g, SaturatedFat 5.4 g, Sodium 2.9 mg, Sugar 1.1 g

PESTO BUTTERMILK DRESSING



Pesto Buttermilk Dressing image

A good dressing is hard to beat; a great one is brilliant. We love a tangy blend of buttermilk and Greek yogurt. -Liz Bellville, Jacksonville, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 1-3/4 cups.

Number Of Ingredients 9

2/3 cup buttermilk
1/2 cup fat-free plain Greek yogurt
1/2 cup prepared pesto
1/4 cup shredded Parmesan cheese
1 tablespoon white wine vinegar
1 tablespoon grated lemon zest
1 garlic clove, minced
1/2 teaspoon coarsely ground pepper
1/8 teaspoon salt

Steps:

  • Place all ingredients in a jar with a tight-fitting lid; shake well. Refrigerate 1 hour. Just before serving, shake dressing again.

Nutrition Facts : Calories 50 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 165mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

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