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Cream of Walnut Soup

Ingredients

  • 2 T butter
  • 2 T flour
  • 1 small onion, chopped
  • 2 cups chicken stock
  • 1 1/2 cups English Walnuts * finely chopped
  • Dash each white pepper, celery powder, and nutmeg
  • 1-1/2 cups light cream
  • * Pecans, cashews, peanuts, or macadamias may be substituted.
  1. In a medium saucepan, sauté onion in butter for 5 minutes. Stir in flour and cook one minute.
  2. Slowly whisk in stock. Cook over medium heat until slightly thickened, about 8 minutes. Add walnuts, pepper, celery powder and nutmeg. Bring to a boil, reduce heat and simmer uncovered, 10 minutes.
  3. Remove from heat and add cream.
  4. Heat through over low heat 5 minutes.

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