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Cream of Walnut Soup

Cream of Walnut Soup
“Smooth and creamy, this mildly flavored soup makes a wonderful start to a meal. With its unique taste, it is not your run-of-the-mill soup.” — Denise Albers, Freeburg, Illinois
4 ServingsPrep: 15 min. Cook: 40 min.

Ingredients

  • 3 cups chicken broth
  • 1 cup chopped walnuts
  • 2 tablespoons chopped onion
  • 2 tablespoons chopped celery
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 cup 2% milk
  • 1 cup half-and-half cream
  • Minced fresh parsley

Directions

  • In a small saucepan, combine the first five ingredients. Bring to a
  • boil. Reduce heat; cover and simmer for 30 minutes. Cool slightly.
  • Transfer to a blender; cover and process until pureed. Strain.
  • In a large saucepan, melt butter over medium heat. Stir in flour
  • until blended. Gradually whisk in milk. Bring to a boil; cook and
  • stir for 1 minute or until thickened. Gradually stir in pureed
  • mixture. Add cream; heat through (do not boil). Garnish with
  • parsley.
  • Yield: 3 cups.
Nutrition Facts: 3/4 cup equals 365 calories,
© Taste of Home 2013

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Cream of Walnut Soup (continued)

Nutrition Facts: 32 g fat (10 g saturated fat), 51 mg cholesterol, 824 mg sodium, 12 g carbohydrate, 2 g fiber, 9 g protein.
© Taste of Home 2013