Walnut Soup Recipes

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.

Steps:

• Preheat oven to 450 degrees F. Coat a large baking sheet with cooking spray.
• Break dough into 8 equal pieces and roll each piece into a thick rope shape. Twist each 'rope' piece into a knot. Place balls on prepared baking sheet and spray with cooking spray. Sprinkle with Parmesan to coat surface. Bake 8 minutes, until golden brown.
• Meanwhile, melt butter in a large stock pot over medium heat. Add mushrooms, onion and garlic and cook 5 minutes. Add thyme and cook 1 minute. Add chicken broth and wine and bring to a simmer, about 1 minute. Simmer 5 minutes.
• While soup is simmering, blend softened butter with chopped fresh parsley and salt and pepper. Remove Parmesan knots from the oven.
• Remove soup from the heat and, using an immersion or stand blender, puree until smooth Return the soup to low heat, add milk and andouille sausage and simmer 1 minute to heat through.
• Ladle soup into bowls and top with arugula and walnuts. Serve rolls on the side with parsley butter.

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.

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.)

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.

Steps:

• Preheat oven to 350 degrees. Place walnuts on a baking sheet and toast in the oven 15 to 20 minutes. When cool enough to handle, rub walnuts between your hands to remove the skins. Chop walnuts coarsely and set aside.
• Mix together all the remaining ingredients in a large bowl. Taste for seasoning, adding more salt, pepper and/or lemon juice if desired. Then place anywhere from half to three-quarters of the mixture, depending on how thick or thin you want the soup to be, in the bowl of a food processor and process until very smooth. Return to the original bowl, add walnuts and mix well. Cover the bowl and refrigerate at least 4 hours before serving.

Steps:

• Melt butter in a large saucepan and saute the shallots, celery and garlic for 2 to 3 minutes, stirring constantly, until softened.
• Add the flour and cook, stirring constantly, for 30 seconds.
• Gradually stir in the stock and milk, and bring to a boil.
• Reduce heat to a gentle simmer and add the crumbled blue Stilton cheese and walnut halves.
• Cover and simmer for 20 minutes.
• Stir in the yogurt and heat for 2 minutes without boiling.
• Season the soup to taste with salt and pepper.
• Transfer to a warm soup tureen or individual serving bowls, garnish with chopped celery leaves and extra crumbled blue Stilton cheese, and serve immediately.

Steps:

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

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.

Steps:

• Bring the meat, in one big piece, to a boil in the stock.
• Skim off the foam as necessary.
• Reduce heat and simmer, partly covered, for about 1½ hours.
• Remove and reserve the meat.
• When the meat has been cooking for an hour or so, melt the butter in a Dutch oven over medium heat, and stir in the onions.
• Fry for about 10 minutes, stirring occasionally, until the onions are soft and colored.
• Stir in the flour and cook, stirring, for about a minute.
• Add 1/2 cup stock and stir until smooth.
• Stir in the tomato paste and the tomatoes.
• Whisk in the rest of the stock, add the rice, and simmer, covered, for about 10 minutes.
• Add all the rest of the ingredients, except for the fresh herbs, and simmer them until the rice is tender--another 10 to 15 minutes.
• At this point, you can cut the meat into bite-sized pieces.
• When ready to serve, remove the soup from the heat, stir in the meat pieces and the 1/4 cup of fresh chopped herbs, cover, and let sit for 10 minutes.
• Stir in the remaining herbs and ladle into bowls.
• Serve with hearty bread and butter and a good Georgian red wine.

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.