Cream of Walnut Soup


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


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


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. 


26 thoughts on “Cream of Walnut Soup

  1. 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!!

  2. 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.

  3. 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 🙂


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