Special Walnut Soup Recipe
An unusual soup made with walnuts. Definitely it’s a party fare.
- 50 gm walnuts
- 1¼ cups milk
- 2 tablespoons butter
- 1 small onion, finely chopped
- 1½ tablespoons flour, sifted
- 3½ cups chicken stock (or 3 soup cubes cooked in 3½ cups water)
- Salt and pepper to taste
- 1 egg yolk
- 3 tablespoons cream
Two pans, one preferably thick-bottomed; a grinding stone or electric blender
- Remove as much skin as possible from the walnuts and grind them fine. Whether you are doing it manually or in an electric blender, you will need to keep adding a little water to get as smooth a paste as possible. Keep aside.
- Heat the milk but don’t let it come to a boil. Pour it over the walnut paste and leave to infuse for at least half an hour.
- In the thick-bottomed pan, melt the butter.
- Add the onion and saute gently till it is softened.
- Add the flour and stirring continuously cook for about 3 minutes till the flour loses its raw smell.
- Add the stock-do this gradually, stirring to blend as you keep pouring. Bring to boil, then reduce heat and simmer 15 minutes.
- Add the milk, salt and pepper. Stir well and heat, not boil.
- Mix together the yolk and cream. Pour a little hot soup on to it, stir well, then pour it all back into the pan on the fire. Stirring continuously, cook till thickened.
- If you want to serve it cold, chill well, otherwise serve immediately.
Serves 6 people