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Recipe for Black Walnut Soup

Submitted by: Elizabeth

Recipe Ingredients:
3 Tablespoons  Butter (Unsalted)
1 Tablespoon  Minced Shallots
1 stalk  Celery, Minced
3 Tablespoons  All-Purpose Flour
6 cups  Low Sodium Chicken Broth or Vegetable Broth
Bay Leaf
1 Tablespoon  Salt, plus more to taste
1/8 Teaspoon  Cracked Black Pepper, plus more to taste
3/4 cup plus 1 Tablespoon  Black Walnuts, Lightly Toasted
3 cups  Heavy Cream

Cooking Directions:
1.  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.

2.  Remove bay leaf. Working in 3 batches, puree the soup in a blender. Taste and season with more salt and pepper if needed.

3.  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.)

4.  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.

    Bay Leaves (Laurel Leaves) Bay Leaves (Laurel Leaves)
Bay leaves (laurel leaves) are used in cooking to deliver a distinct flavor and fragrance to soups, stews, meats, seafood, and vegetable dishes.

Black Walnuts Black Walnuts
When you want an intense nutty flavor paired with an amazingly satisfying crunch, few things compare to our big, rich black walnuts. They make a decadent ice cream topping or delicious snack.

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