Recipe courtesy of Grace Young
Walnut Soup
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 425
- Total Fat
- 38
- Saturated Fat
- 4
- Carbohydrates
- 18
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 9
- Cholesterol
- 0
- Sodium
- 4
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
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
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.