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This is a simple, tasty soup that serves as a full meal.
First shell your walnuts, pound some roughly and keep a few pieces for the garnish. Chop some onions finely and slice an onion finely. Slice a tomato. In a little butter, saute your chopped onions and some peeled, smashed cloves of garlic. When the onions are pink (or translucent, depending on which variety you’re using), add the pounded walnuts, some ground black pepper and stir well. Add stock and bring to a boil. Bring down to a gentle simmer and add the cream (not whipping cream) and simmer for 2 – 3 minutes. Finally, slip in the sliced onions and tomatoes and sprinkle a bit of rosemary into the mixture. Simmer for 1 minute and serve garnished with some whole walnut kernels. - Sid |
Walnut Cream Soup
– April 28, 2008Posted in: Columns & Recipes
This sounds very interesting! One thing though, I have never seen an onion turn pink, unless it was a mild red onion to start with. Ours turn translucent or golden when cooked for long enough.
Very good point. You’re right of course – we mostly get the spanish red variety here… so they turn pink. I’m going to edit the post – thank you!