Walnut Soup Recipes

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CREAM OF WALNUT SOUP



Cream of Walnut Soup image

"Smooth and creamy, this mildly flavored soup makes a wonderful start to a meal. With its unique taste, it is not your run-of-the-mill soup." - Denise Albers, Freeburg, Illinois

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 3 cups.

Number Of Ingredients 10

3 cups chicken broth
1 cup chopped walnuts
2 tablespoons chopped onion
2 tablespoons chopped celery
1/8 teaspoon ground nutmeg
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup 2% milk
1 cup half-and-half cream
Minced fresh parsley

Steps:

  • In a small saucepan, combine the first five ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Cool slightly. Transfer to a blender; cover and process until pureed. Strain., In a large saucepan, melt butter over medium heat. Stir in flour until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 1 minute or until thickened. Gradually stir in pureed mixture. Add cream; heat through (do not boil). Garnish with parsley.

Nutrition Facts : Calories 365 calories, Fat 32g fat (10g saturated fat), Cholesterol 51mg cholesterol, Sodium 824mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 2g fiber), Protein 9g protein.

CHINESE SWEET WALNUT SOUP (HUP TUL WOO)



Chinese Sweet Walnut Soup (Hup Tul Woo) image

A delicious sweet soup served as a snack and brain booster in China.A classic Cantonese recipe you must try!Brown candy is a type of Chinese brown sugarthat can easily be found in most Asian markets in Packets of 4-6 slabs.From The Wisdom Of The Chinese KItchen By Grace Young.

Provided by strangelittlebeast

Categories     Low Protein

Time 35m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 4

2 cups shelled raw walnuts
1/4 cup rice flour (not glutinous rice flour)
4 1/2 cups cold water
3 ounces chinese brown sugar (also called brown candy,1 1/2 slabs)

Steps:

  • Preheat oven to 350 degrees F.Meanwhile bring 1 quart of water to boil over high heat.Add the walnuts and boil for i minute.This helps leach out any bitter flavors from the tannins naturally present in the skin.
  • Drain the walnuts very well,discarding water,and allow to air dry about 5 minutes.Spread the walnuts on a baking sheet and bake 15-20 minutes or until golden.Remove from the oven and cool.
  • In a food processor ,grind the walnuts with 1/2 cup cold water.Add another 1/2 cup of water and blend until almost smooth.
  • Whisk together the rice flour with 1 cup water until smooth.Add another 2 1/2 cups of water and the walnut puree.Bring to a boil over medium high heat,whisking constantly so no lumps form.
  • Cut the sugar into chunks or crush with a hammer and add to the. soup.Reduce the heat to low and simmer,stirring occasionally ,until all the sugar has dissolved,about 10 minutes.
  • If the soup is very thick you may add an additional 1/2 cup water.
  • Serve hot,1 1/2 cup per person.

Nutrition Facts : Calories 499.5, Fat 38.3, SaturatedFat 3.6, Sodium 15.1, Carbohydrate 36.8, Fiber 4.2, Sugar 22.2, Protein 9.5

WALNUT SOUP



Walnut Soup image

Provided by Food Network

Categories     dessert

Time 50m

Yield 4 servings

Number Of Ingredients 4

2 cups shelled walnuts (about 8 ounces)
1/4 cup rice flour
1 1/2 slabs brown candy (peen tong), about 3 ounces
1 cup water

Steps:

  • Preheat oven to 350 degrees. In a large saucepan, bring 1 quart water to a boil over high heat. Add the walnuts and boil, uncovered, 1 minute. Drain well. Spread the walnuts on a cookie sheet lined with aluminium foil. Bake 15 to 20 minutes, or until golden and fragrant. Cool on a rack. Place the cooled walnuts in a food processor or blender with 1/2 cup cold water and process until almost a smooth paste, scraping down sides of the work bowl. Add 1/2 cup cold water and process until almost smooth. In a 2-quart saucepan, whisk the rice flour and 1 cup water until smooth. Whisk in the walnut puree and 2 1/2 cups cold water. Heat over medium-high heat, whisking constantly, until mixture comes to a boil. Cut the brown candy into smaller pieces. Add the brown candy, reduce to low and simmer 10 minutes, whisking occasionally. The soup should be the consistency of a light cream soup. If mixture is too thick, whisk in up to 1/2 cup more water. Serve piping hot.

CUCUMBER AND WALNUT SOUP



Cucumber and Walnut Soup image

Provided by Michael Symon : Food Network

Time 35m

Yield 6 servings

Number Of Ingredients 10

1 English cucumber, peeled and seeded
4 cloves garlic
1 cup toasted walnuts
1 tablespoon toasted coriander seeds
1/2 teaspoon kosher salt
2 tablespoons walnut oil, plus more, for garnish
2 cups sheep yogurt
1/4 cup water
1/4 cup lemon juice
2 tablespoons chopped fresh mint

Steps:

  • Cut cucumbers into small dice and set aside in a large bowl. Using a mortar crush the garlic, walnuts, coriander and salt together and add the oil and continue to mix thoroughly.
  • Transfer to the bowl with the cucumber and whisk in remaining ingredients. Garnish with a drizzle of walnut oil. Serve chilled.

WALNUT SOUP



Walnut Soup image

Provided by Grace Young

Categories     Soup/Stew     Nut     Dessert     Vegetarian     Walnut     Healthy

Yield Makes 4 servings as a tonic

Number Of Ingredients 3

2 cups shelled walnuts, about 8 ounces
1/4 cup rice flour
1 1/2 slabs brown candy (peen tong), about 3 ounces

Steps:

  • Preheat oven at 350°F. In a large saucepan, bring 1 quart water to a boil over high heat. Add the walnuts and boil, uncovered, 1 minute. Drain well. Spread the walnuts on a cookie sheet lined with aluminum foil. Bake 15 to 20 minutes, or until golden and fragrant. Cool on a rack.
  • Place the cooled walnuts in a food processor or blender with 1/2 cup cold water, and process until almost a smooth paste, scraping down sides of work bowl. Add 1/2 cup cold water and process until almost smooth.
  • In a 2-quart saucepan, whisk the rice flour and 1 cup water until smooth. Whisk in the walnut puree and 2 1/2 cups cold water. Heat over medium-high heat, whisking constantly, until mixture comes to a boil. Cut the brown candy into smaller pieces. Add the brown candy, reduce heat to low, and simmer 10 minutes, whisking occasionally. The soup should be the consistency of a light cream soup. If mixture is too thick, whisk in up to 1/2 cup more water. Serve piping hot (no more than 1 1/2 cups per person.)

BULGARIAN CUCUMBER SOUP WITH WALNUTS



Bulgarian Cucumber Soup With Walnuts image

Walnuts are used in sweet and savory dishes throughout the Mediterranean. Along the Italian Riviera, a rich ricotta and walnut sauce traditionally is served with ravioli filled with greens. In Turkey, a thick, garlicky walnut sauce called tarator is served with cooked vegetables, much as aïoli is in the South of France. In France, walnuts are added to salads, breads and many desserts, and they are eaten fresh as well as dried - a great delicacy in the fall, just after the harvest. I've never encountered creamy, fresh walnuts in American farmers' markets, but if you know a walnut farmer, perhaps you could request some the next time they're harvested. Before the weather becomes too chilly for cold soups, try this one. Bulgaria once was well known for the number of centenarians in its population, which some scientists attributed to the daily consumption of Bulgarian yogurt. Now, both the yogurt and eating culture in this mountainous country have changed for the worse, and so have local lifespans.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, appetizer

Time 1h30m

Yield Serves four

Number Of Ingredients 13

2 to 4 garlic cloves to taste, peeled, green shoots removed
Salt to taste
2 cups thick plain yogurt (Greek style, or drained)
2 tablespoons walnut or olive oil, or 1 tablespoon each
2/3 cup (2 ounces) shelled walnuts, finely chopped
1 European cucumber, about 10 inches long, or 3 Persian cucumbers, cut in very small dice
1/2 cup ice-cold water, preferably spring water
2 tablespoons lemon juice
Freshly ground pepper
Ice cubes (optional)
Finely chopped walnuts
Extra virgin olive oil
Finely chopped fresh dill or mint

Steps:

  • Place the garlic in a mortar with 1/2 teaspoon salt, and mash to a paste.
  • Place the yogurt in a large bowl. Stir in the oil, garlic and walnuts. Whisk in the water and the lemon juice. Add salt and freshly ground pepper to taste. Chill for one hour or longer.
  • Meanwhile, season the cucumbers lightly with salt, and allow to drain in a colander for 15 minutes. Add to the yogurt mixture and stir together.
  • If you wish, place an ice cube in each bowl, and ladle in the soup. Top with chopped walnuts, a drizzle of olive oil if desired, and a sprinkling of dill or mint.

CHESTNUT SOUP



Chestnut Soup image

My Aunt Anne started a new tradition several years ago with this fabulous addition to our family holiday dinner. Originally submitted to ThanksgivingRecipe.com.

Provided by Carla A.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h15m

Yield 6

Number Of Ingredients 10

8 cups chicken stock
1 ½ pounds chestnuts, peeled
1 cup chopped onion
3 sprigs fresh parsley
2 whole cloves
1 bay leaf
½ cup heavy cream
¾ teaspoon white sugar
salt to taste
ground black pepper to taste

Steps:

  • To Cook Chestnuts: With a sharp knife, slice an 'X' across each chestnut. Place chestnuts in a single layer on a jelly roll pan. Pour 1/4 cup water into the pan. Bake in a preheated 450 degrees F (230 degrees C) oven for 10 minutes. When cool enough to handle, shell and peel.
  • In a large saucepan combine the chicken stock, shelled chestnuts and chopped onions. Place the parsley sprigs, cloves and bay leaf in a spice bag and add to the chicken stock mixture. Simmer over medium-low heat for 45 minutes.
  • Discard the spice bag and puree the chestnut mixture in a food processor or blender. Add the heavy cream, sugar and salt and pepper to taste. Return mixture to saucepan and gently heat through. To serve to with a dollop of unsweetened whipped cream, a bit of chopped parsley and some cooked chopped chestnuts just before serving. High quality vegetable broth can be substituted for the chicken broth.

Nutrition Facts : Calories 329.7 calories, Carbohydrate 56.1 g, Cholesterol 33.8 mg, Fat 9.6 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 4.9 g, Sodium 1299.6 mg, Sugar 15.2 g

MUSHROOM AND WALNUT SOUP



Mushroom and Walnut Soup image

Unusual combination but will hold its own at a dinner party or makes a warming lunch. Freezes well, defrost and continue with final stage of cooking (adding cream sherry etc..)

Provided by Tulip-Fairy

Categories     Vegetable

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 16

8 ounces open mushroom caps, chopped
8 ounces small chestnut mushrooms, very thinly sliced
2 ounces butter, plus a little for saute
2 medium carrots, chopped
2 celery ribs, chopped
1 medium onion, sliced
1 leek, sliced
2 bay leaves
1 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh sage
2 garlic cloves
4 ounces ground walnuts
3 fluid ounces single cream
3 fluid ounces sherry wine
1 teaspoon lemon juice
salt and pepper

Steps:

  • In a large saucepan melt butter add the open cap mushrooms, carrots, celery, onion, leek and hers and garlic, stir well over a gentle heat until eveything is coated with butter.
  • Add 4 pints of hot water.
  • Add some salt, then bring to a gentle simmer, keep on a low heat and let the soup simmer for 1 hour.
  • After that, place over a colander and strain the soup. Remove bay leaves.
  • Puree the vegetables with a little stock, then return this to the rest of the stock and whisk to a smooth consistency.
  • Return to the saucepan and re-heat.
  • Meanwhile saute the sliced chestnut mushrooms in a little butter for 5 minutes, add to the soup.
  • Stir in the walnuts, check seasoning and continue cooking gently for 10 minutes.
  • When you are ready to serve the soup, stir in the cream, sherry and lemon juice.
  • Serve piping hot.

Nutrition Facts : Calories 246.4, Fat 17.5, SaturatedFat 5.9, Cholesterol 22.7, Sodium 72.5, Carbohydrate 10.8, Fiber 2.5, Sugar 3.7, Protein 4.9

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

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