BUTTERMILK CABBAGE SOUP WITH BLACK WALNUT "PESTO"
Cabbage is a green you can keep in the root cellar deep into the winter, and it is often sliced thin and sautéed in butter or bacon grease as a sturdy side for a cold-weather supper. This soup pairs it perfectly with tangy buttermilk and the fragrantly earthy black walnuts that fall in abundance in the autumn.
Provided by Ronni Lundy
Categories Soup/Stew Winter Fall Cabbage Walnut Buttermilk
Yield Serves 6
Number Of Ingredients 11
Steps:
- Prepare the pesto:
- In a small heavy skillet over medium heat, toast the black walnut pieces, shaking the pan, until they just begin to turn golden, about 3 minutes. Be careful not to burn them.
- Put the toasted walnuts in a blender, add the cider and a large pinch of salt, and pulse until a loose, grainy paste is formed. Remove the pesto from the blender and set it aside.
- Make the soup:
- Split the cabbage in half, remove the core, and cut each half into 4 wedges. Slice the wedges into thin strips.
- Melt the butter in a Dutch oven over medium heat, and sauté the onion until it just begins to soften, about 4 minutes. Add the cabbage and a few pinches of salt, and stir well to coat with the butter.
- Add the broth and bring to a lively simmer. Cover and simmer for 10 minutes or until the cabbage is tender.
- Remove the pot from the heat and stir in the buttermilk. Return it to very low heat and warm it slowly, stirring as you do, so the buttermilk doesn't curdle.
- Serve the soup in individual bowls with a tablespoon of the black walnut pesto in the center of each serving. Pass the salt and pepper for additional seasoning.
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
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 3 cups.
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 365 calories, Fat 32g fat (10g saturated fat), Cholesterol 51mg cholesterol, Sodium 824mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 2g fiber), Protein 9g protein.
WALNUT SOUP
Steps:
- Preheat oven at 350°F. 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 aluminum 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 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 heat 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 (no more than 1 1/2 cups per person.)
WET BLACK WALNUTS
Like the wet walnuts you get at your summer soft-serve ice cream place, a pint of this sweet condiment kept in your home fridge will find many uses. Try them on plain Greek yogurt with fresh bananas for breakfast. Black walnuts have a distinct, particular flavor - somewhere between menthol and mold! That intensity is softened to simply pleasant and intriguing by vanilla, maple syrup and strong Earl Grey tea.
Provided by Gabrielle Hamilton
Categories easy, snack, dessert
Time 30m
Yield Makes 1 quart
Number Of Ingredients 5
Steps:
- Toast walnuts on a baking sheet until fragrant and taking on some color. When they are cool enough to handle, chop walnuts roughly, and season to taste with kosher salt.
- In a heavy-bottomed, stainless-steel saucepot, combine the corn syrup and maple syrup. Over medium heat, warm the syrups, then increase heat slightly until frothy and bubbling, like large soap bubbles, taking care that it doesn't boil over. Lower the heat back to medium, and let the mixture slowly simmer, reducing slightly, about 12 minutes.
- Carefully stir in the vanilla extract and the tea, and let the mixture cook for another 10 minutes.
- Remove from the heat, and stir in walnuts.
Nutrition Facts : @context http, Calories 305, UnsaturatedFat 7 grams, Carbohydrate 59 grams, Fat 8 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 25 milligrams, Sugar 54 grams
More about "cream of black walnut soup recipes"
CREAM OF WALNUT SOUP - COOKING THE FRENCH LAUNDRY
From thefrenchlaundry.pickydiners.com
BLACK WALNUT PIE RECIPE - PILLSBURY.COM
From pillsbury.com
CREAMY CALIFORNIA WALNUT & TOMATO SOUP - CALIFORNIA …
From walnuts.org
CREAMY CAULIFLOWER WALNUT SOUP | 12 TOMATOES
From 12tomatoes.com
CREAMY MUSHROOM AND WALNUT SOUP - MRS JONES'S KITCHEN
From mrsjoneskitchen.com
BUTTERNUT SQUASH AND WALNUT CREAM SOUP | KITCHN
From thekitchn.com
CREAM OF PORCINI SOUP - FORAGER | CHEF
From foragerchef.com
KANUCHI (CHEROKEE PUREED NUT SOUP) RECIPE - SERIOUS EATS
From seriouseats.com
BLACK WALNUT RECIPES - FORAGER | CHEF
From foragerchef.com
CREAMY AND SMOOTH WALNUT SWEET SOUP RECIPE (MYKITCHEN101EN)
From youtube.com
WALNUT "CREAM" OF MUSHROOM SOUP - CALIFORNIA WALNUTS
From walnuts.org
PUMPKIN SOUP WITH WALNUT CRISPIES RECIPE - PINCH OF YUM
From pinchofyum.com
NUTS.COM
From
BLACK WALNUT SOUP – SPORTING ROAD
From sportingroad.com
CREAMY PARSNIP SOUP WITH PEAR AND WALNUTS RECIPE
From foodandwine.com
SAUSAGE TORTELLINI SOUP RECIPE - NYT COOKING
From cooking.nytimes.com
OYSTER STEW, STURGEON SOUP: HISTORIC MENUS FROM LINCOLN’S …
From theguardian.com
CREAMY ZUCCHINI SOUP WITH WALNUTS AND DILL - ONCE UPON A CHEF
From onceuponachef.com
#30-minutes-or-less #time-to-make #course #preparation #bisques-cream-soups #soups-stews #dietary #low-sodium #low-carb #low-in-something
You'll also love