Ingredients with Measurements:
- 2 cups walnuts, shelled and chopped
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Chopped parsley for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic and sauté until the onion is translucent.
3. Add the chopped walnuts and continue to sauté for another 5 minutes.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce the heat to low and let the soup simmer for 15 minutes.
6. Remove the pot from the heat and let it cool for a few minutes.
7. Using a blender or immersion blender, puree the soup until smooth.
8. Return the soup to the pot and stir in the heavy cream.
9. Season with salt and pepper to taste.
10. Reheat the soup over low heat until it is hot.
11. Ladle the soup into bowls and garnish with chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Low heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 42g
Carbohydrates: 12g
Protein: 8g
Substitutions for ingredients:
- Walnuts can be substituted with pecans or almonds.
- Olive oil can be substituted with butter or vegetable oil.
- Heavy cream can be substituted with coconut cream or cashew cream for a vegan option.
Variations:
- Add a pinch of nutmeg or cinnamon for a warm, spicy flavor.
- Top with croutons or chopped nuts for added texture.
- Add a dollop of sour cream or Greek yogurt for a tangy twist.
Tips and tricks:
- Toasting the walnuts before adding them to the soup will enhance their flavor.
- For a smoother soup, strain it through a fine mesh sieve before adding the heavy cream.
- Use a high-powered blender for a creamier texture.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup over low heat on the stovetop or in the microwave until it is hot.
Presentation ideas:
Serve the soup in a bowl with a drizzle of olive oil and a sprinkle of chopped parsley.
Garnishes:
Chopped parsley, croutons, chopped nuts, sour cream, or Greek yogurt.
Pairings:
Serve with a side salad or crusty bread for a complete meal.
Suggested side dishes:
Mixed green salad, roasted vegetables, or garlic bread.
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, simmer it over low heat until it thickens.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the soup.
- Store leftover soup in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
Walnuts have been used in cooking for centuries and are believed to have originated in ancient Persia.
Flavor profiles:
The creamy walnut soup has a rich, nutty flavor with a hint of sweetness.
Serving suggestions:
Serve the soup as a starter or as a main course with a side salad or crusty bread.
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