Cream of Walnut Soup Recipe

5 1 1
Cream of Walnut Soup Recipe
Cream of Walnut Soup Recipe photo by Taste of Home
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Cream of Walnut Soup Recipe

Read Reviews
5 1 1
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“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
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 40 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 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.
Originally published as Cream of Walnut Soup in Taste of Home October/November 2010, p111

Nutritional Facts

3/4 cup: 365 calories, 32g fat (10g saturated fat), 51mg cholesterol, 824mg sodium, 12g carbohydrate (5g sugars, 2g fiber), 9g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Cream of Walnut Soup in Taste of Home October/November 2010, p111

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STttW User ID: 2027237 147650
Reviewed Oct. 15, 2010

"It was very good. I used fat free half and half."

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