Walnut soup is an unusual Piemontese recipe that will be nice in the winter months. To serve 4:
Prep Time: 25 minutes
Cook Time: 20 minutes
Ingredients:
- 1 1/3 pounds (600 g) walnuts
- 1 cup (250 ml) whole milk or cream
- 2 quarts (liters) beef broth
- Slices of day old bread
- 2 tablespoons (25 g) unsalted butter, for browning the bread
- Salt and pepper to taste
Preparation:
Shell the walnuts, blanch the nutmeats in abundant salted water, drain them, and peel away the walnut skins.
Grind the walnuts in a mortar, or blend them (short bursts to keep from liquefying them), and combine them with the milk, to obtain a liquid cream. Bring the broth to a boil, and while it's heating toast the slices of bread in the butter. Stir the walnut cream into the broth, dust it with pepper to taste, and cook it for a few minutes, then serve it steaming hot, the sliced bread.
Yield: 4 servings walnut soup.
Grind the walnuts in a mortar, or blend them (short bursts to keep from liquefying them), and combine them with the milk, to obtain a liquid cream. Bring the broth to a boil, and while it's heating toast the slices of bread in the butter. Stir the walnut cream into the broth, dust it with pepper to taste, and cook it for a few minutes, then serve it steaming hot, the sliced bread.
Yield: 4 servings walnut soup.
