in Soup Recipes

Nut cream soup

updated

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Ingredients for 4 servings:

  • 2 onions
  • 200 g walnut kernels
  • 4 tbsp butter
  • 3 tbsp flour
  • 750 ml vegetable stock
  • 150 ml whipped cream
  • e.g. salt and pepper
  • e.g. lemon juice
  • Walnut kernels (walnut halves) for garnishing

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Christmas recipe

First, peel and dice the onions. Chop the walnuts finely. Melt the butter in a large saucepan over medium heat and sauté the onions until translucent. Stir in the flour. Add the walnuts and sauté. Pour in the vegetable stock and simmer for 15 minutes. Then pour in the cream and blend until smooth. Add a little more stock if necessary or let it simmer a little. Season the soup with salt, pepper, and lemon juice to taste. Blend again until frothy and ladle into soup bowls. Garnish with a few walnut halves to finish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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