Somewhere between butternut squash soup and cream of mushroom lies the flavor of this soup. It is a unique flavor profile, warm and inviting, but yet distinctly savory; unexpected but quite enjoyable.
Cream of Walnut Soup
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
Preparation
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.
A High School Foodie 
How would it taste without the cream? Hey, you look like Vinny!
It would probably taste great it would just be a little thinner. Thanks for stopping by!
If you get a chance, I’d love you to drop in on my blog. It’s for kids your age and your families (although I bet you know a lot more about food than most of your friends). And I’m not fooling when I say you could be Vinny’s brother! (cookupastory.wordpress.com)
I just stopped by your blog and left you a comment. It is really great and I see what you mean about Vinny!
This is certainly a new recipe for me also. Somewhere in the dim distant past I seem to remember a nut-based soup, but am certain walnuts were not involved. Truly sounds interesting enough to be bookmarked and tried 🙂 ! Hope your fall brings many days to your liking: our spring has begun with wild gales and roofs gone a’flying!!
I am glad it is worthy of a bookmark! Thanks and happy spring…down under!
A must try! Looks delicious.
Thank you!
You write as well as you cook and you are an excellent cook. I enjoy your sense of adventure with food as well. I am ever so glad to have discovered your blog. One doesn’t have to make this (although I will) to know what the taste will be like. My mouth is already salivating at the thought. Thanks.
Thank you so much, that is very nice of you. If you do get around to making it, let me know what you think of it. Thanks again for stopping by!
Soup filled with walnuts sounds delicious 🙂
It really surprised me how great it tastes. While I love walnuts, I was unsure about in soup form. Anyway thanks for stopping by again.
Walnuts are very popular here in Georgia and are used in many dishes. I shall have to try your recipe.
Great! I hope you do!
What an interesting recipe! This looks really good!
It really is different…but great! Thanks for stopping by!
Oh my, this looks delicious! I can’t wait to try it once fall really gets going.
I agree, I can’t wait to make it again when it gets cold again!
You always have great recipes and beautiful photography but I especially love the writing on this post.
Thank you so much. That is very flattering…I am glad you enjoyed reading though!
I’m very surprising of your cooking skill, very proud that you following me on twitter, your cream of walnut soup looks delish..! I imagine to enjoy it with a slice of garlic bread while writing this comment 🙂
cheers
Thanks! I agree that a slice of garlic bread would be perfect with it. Glad you stopped by!
Very impressive! Looks delicious!
Thanks!
now that is something I haven’t thought of. I am excited. I wonder what the soup would be like if the walnuts were lightly toasted first… and then I start thinking about using coconut milk.. oh oh.
I am sure toasting the walnuts would only make it better. There really are so many possibilities…thanks for the suggestions!