Cream of Walnut Soup
TOTAL TIME: Prep: 15 min. Cook: 40 min.
YIELD: 3 cups.
“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
Ingredients
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3 cups chicken broth
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1 cup chopped walnuts
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2 tablespoons chopped onion
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2 tablespoons chopped celery
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1/8 teaspoon ground nutmeg
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2 tablespoons butter
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2 tablespoons all-purpose flour
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1/2 cup 2% milk
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1 cup half-and-half cream
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Minced fresh parsley
Directions
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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.
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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.
Nutrition Facts
3/4 cup: 365 calories, 32g fat (10g saturated fat), 51mg cholesterol, 824mg sodium, 12g carbohydrate (5g sugars, 2g fiber), 9g protein.
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