Walnut Soup

Name: Walnut Soup
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 2 cups shelled walnuts (about 8 ounces); 1/4 cup rice flour; 1 1/2 slabs brown candy (peen tong), about 3 ounces; 1 cup water

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Total: 50 min

Prep: 20 min
Cook: 30 min

Yield: 4 servings

Total: 50 min

Prep: 20 min
Cook: 30 min

Yield: 4 servings

Ingredients

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2 cups shelled walnuts (about 8 ounces)

1/4 cup rice flour

1 1/2 slabs brown candy (peen tong), about 3 ounces

1 cup water

Directions

Preheat oven to 350 degrees. In a large saucepan, bring 1 quart water to a boil over high heat. Add the walnuts and boil, uncovered, 1 minute. Drain well. Spread the walnuts on a cookie sheet lined with aluminium foil. Bake 15 to 20 minutes, or until golden and fragrant. Cool on a rack. Place the cooled walnuts in a food processor or blender with 1/2 cup cold water and process until almost a smooth paste, scraping down sides of the work bowl. Add 1/2 cup cold water and process until almost smooth. In a 2-quart saucepan, whisk the rice flour and 1 cup water until smooth. Whisk in the walnut puree and 2 1/2 cups cold water. Heat over medium-high heat, whisking constantly, until mixture comes to a boil. Cut the brown candy into smaller pieces. Add the brown candy, reduce to low and simmer 10 minutes, whisking occasionally. The soup should be the consistency of a light cream soup. If mixture is too thick, whisk in up to 1/2 cup more water. Serve piping hot.