Walnut Soup Recipe - Cooking Index
Walnut Soup Recipe - Cooking Index
| 2 cups | 474ml | Shelled walnuts - (abt 8 oz) |
| Water - as needed | ||
| 1/4 cup | 40g / 1.4oz | Rice flour |
| 1 1/2 | Slabs brown candy (peen tong), abt 3 oz |
Preheat oven to 350 degrees. 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 aluminium 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 the 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 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.
This recipe yields 4 servings.
Source:
COOKING LIVE with Sara Moulton - (Show # CL-9485) - from the TV FOOD - NETWORK
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