CREAM OF WALNUT SOUP
"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
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.
CREAM OF BLACK WALNUT SOUP
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
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 SOUP
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.
BLACK WALNUT FROSTING
A light butter cream that uses egg whites to give a lighter feel to the frosting. Can use pecans instead of black walnuts or use as a plain vanilla butter cream with no nuts at all.
Provided by Rebecca Ponkow
Categories Desserts Frostings and Icings Buttercream
Time 20m
Yield 12
Number Of Ingredients 8
Steps:
- Combine egg whites, sugar, water, and cream of tartar in in the top of a double boiler over simmering water. Beat at low speed until mixture reaches 140 degrees F (60 degrees C). Do not stop beating while checking temperature, otherwise egg whites will overcook. Beat on high speed until mixture reaches 160 degrees F (71 degrees C), 2 to 4 minutes.
- Remove bowl from heat and stir in vanilla and black walnut extracts. Beat egg whites to cool on high speed, 3 to 5 minutes.
- Place a large dollop of the beaten egg white mixture in a separate bowl. Add butter and beat until well combined. Continue beating in dollops of egg white mixture until all egg white is incorporated and frosting is smooth and fluffy. Use to frost any cake; garnish with black walnuts.
Nutrition Facts : Calories 291.1 calories, Carbohydrate 13.4 g, Cholesterol 61 mg, Fat 26.3 g, Fiber 0.3 g, Protein 2.2 g, SaturatedFat 14.9 g, Sodium 182.2 mg, Sugar 12.8 g
WET BLACK WALNUTS
Like the wet walnuts you get at your summer soft-serve ice cream place, a pint of this sweet condiment kept in your home fridge will find many uses. Try them on plain Greek yogurt with fresh bananas for breakfast. Black walnuts have a distinct, particular flavor - somewhere between menthol and mold! That intensity is softened to simply pleasant and intriguing by vanilla, maple syrup and strong Earl Grey tea.
Provided by Gabrielle Hamilton
Categories easy, snack, dessert
Time 30m
Yield Makes 1 quart
Number Of Ingredients 5
Steps:
- Toast walnuts on a baking sheet until fragrant and taking on some color. When they are cool enough to handle, chop walnuts roughly, and season to taste with kosher salt.
- In a heavy-bottomed, stainless-steel saucepot, combine the corn syrup and maple syrup. Over medium heat, warm the syrups, then increase heat slightly until frothy and bubbling, like large soap bubbles, taking care that it doesn't boil over. Lower the heat back to medium, and let the mixture slowly simmer, reducing slightly, about 12 minutes.
- Carefully stir in the vanilla extract and the tea, and let the mixture cook for another 10 minutes.
- Remove from the heat, and stir in walnuts.
Nutrition Facts : @context http, Calories 305, UnsaturatedFat 7 grams, Carbohydrate 59 grams, Fat 8 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 25 milligrams, Sugar 54 grams
CREAM OF WALNUT AND CAULIFLOWER SOUP
I got the recipe for this cream soup from a book entitled "Soup: superb ways with a classic dish", edited by Debra Mayhew. Its a great book with some interesting international style recipes. This recipe for walnut cream sounded good, so I decided to try it out. It was great!
Provided by cherber
Categories Cauliflower
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Trim the cauliflower and break into small pieces.
- Combine the cauliflower, onion and chicken stock and bring to a boil.
- Cover and simmer for 15 minutes until cauliflower is soft.
- Add the milk and walnut pieces, then puree in a blender until smooth.
- Add soup back to the pot and season with the salt and pepper to taste. Bring once again to a boil. When serving, sprinkle each serving with paprika and chopped walnuts.
Nutrition Facts : Calories 152.3, Fat 4.7, SaturatedFat 0.8, Cholesterol 2.5, Sodium 152.6, Carbohydrate 19.4, Fiber 4.3, Sugar 4.9, Protein 11.2
WALNUT SOUP
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.)
BLACK WALNUT ICE CREAM
My dad and I loved black walnut anything. Black walnuts taste very different than English walnuts so I created this one on his behalf. I like it best topped with caramel sauce or honey.
Provided by OCEANVIXEN79
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 1h10m
Yield 8
Number Of Ingredients 5
Steps:
- In a medium bowl, stir together the sugar, light cream, half-and-half and black walnut extract. Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions. When ice cream is done, fold in walnuts, and transfer to a freezer container. Freeze until solid.
Nutrition Facts : Calories 253 calories, Carbohydrate 16.8 g, Cholesterol 50.8 mg, Fat 19.7 g, Fiber 0.5 g, Protein 4.4 g, SaturatedFat 9.6 g, Sodium 36.7 mg, Sugar 12.7 g
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