Submitted by: Elizabeth
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Recipe Ingredients:
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3 Tablespoons
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Butter (Unsalted)
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1 Tablespoon
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Minced Shallots
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1 stalk
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Celery, Minced
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3 Tablespoons
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All-Purpose Flour
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6 cups
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Low Sodium Chicken Broth or Vegetable Broth
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1
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Bay Leaf
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1 Tablespoon
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Salt, plus more to taste
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1/8 Teaspoon
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Cracked Black Pepper, plus more to taste
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3/4 cup plus 1 Tablespoon
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Black Walnuts, Lightly Toasted
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3 cups
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Heavy Cream
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Cooking Directions: |
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1.
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In large pot over medium heat, melt the butter, add shallots and celery and cook, stirring 3-5 minutes until softened. Add flour and cook, stirring constantly for another 2-3 minutes. Add the broth, bay leaf, salt & pepper and walnuts. Bring to a boil. Lower the heat and simmer, uncovered for about 20 minutes. Add 2 cups of the cream and simmer for 15 minutes more.
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2.
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Remove bay leaf. Working in 3 batches, puree the soup in a blender. Taste and season with more salt and pepper if needed.
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3.
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When ready to serve, reheat the soup. Place the remaining 1 cup cream in the blender and blend on high speed just until foamy. (Do not blend too long or the cream with separate.)
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4.
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Lade the hot soup into heated bowls. Place a scoop of foamed cream on the top of each serving. Using a zester, grate the remaining toasted black walnuts over the top of each serving.
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Bay Leaves (Laurel Leaves)
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Black Walnuts
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