Ingredients with Measurements:
- 2 cups walnuts
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Blender or immersion blender
Step-by-step instructions:
1. Preheat the oven to 350°F. Spread the walnuts on a baking sheet and roast for 10-15 minutes until fragrant and lightly browned. Let them cool.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
3. Add the roasted walnuts and vegetable broth to the pot. Bring to a boil, then reduce the heat and let it simmer for 15 minutes.
4. Using a blender or immersion blender, puree the soup until it is smooth and creamy.
5. Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
6. Heat the soup over low heat until it is warmed through.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 420
Fat: 38g
Carbohydrates: 12g
Protein: 9g
Substitutions for ingredients:
- You can use chicken broth instead of vegetable broth.
- Almonds or cashews can be used instead of walnuts.
- Half and half or milk can be used instead of heavy cream.
Variations:
- Add a pinch of cayenne pepper for a spicy kick.
- Top the soup with croutons or chopped herbs.
- Use roasted butternut squash instead of walnuts for a different flavor.
Tips and tricks:
- Make sure to let the walnuts cool before blending to avoid overheating the blender.
- If the soup is too thick, add more broth or cream to thin it out.
- Garnish the soup with a drizzle of olive oil or a sprinkle of chopped nuts.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stove over low heat, stirring occasionally, until it is warmed through.
Presentation ideas:
Serve the soup in individual bowls with a swirl of cream on top.
Garnishes:
- Chopped nuts
- Croutons
- Chopped herbs
- Drizzle of olive oil
Pairings:
- Crusty bread
- Salad
- Grilled cheese sandwich
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
- If the soup is too thick, add more broth or cream to thin it out.
Food safety advice:
- Make sure to store the soup in the refrigerator within 2 hours of cooking.
- Reheat the soup to an internal temperature of 165°F before serving.
Food history:
Walnuts have been used in cooking for centuries, and are often used in both sweet and savory dishes. This soup is a modern twist on a classic ingredient.
Flavor profiles:
This soup is rich and creamy, with a nutty flavor from the roasted walnuts.
Serving suggestions:
Serve this soup as a starter for a dinner party or as a comforting meal on a chilly day.
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