Cream Of Black Walnut Soup Food

CREAM OF WALNUT SOUP

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.

CREAM OF DRIED PORCINI SOUP

Steps:

• Heat the water to boiling in a pot and then pour over the mushrooms, allow to rehydrate for 10 minutes and then agitate the mushrooms vigorously in their liquid to remove any dirt. Remove the mushrooms from their liquid, strain the liquid through a fine strainer or cheese cloth, and then add back to the mushrooms.
• Saute the onion until soft and translucent in a soup pot, making sure they do not brown, season them lightly with kosher salt. Add the wine and cook until most of it has evaporated, then add the potatoes, stock, porcini and their liquid.
• Cook the soup covered at a gentle simmer until the potatoes are very tender, about 15 minutes.
• Add the cream, now working in small batches if necessary, puree the mixture in a blender, alternatively you can puree the mixture with a hand blender.
• Season the soup with salt until the porcini flavor really hits you in the face, then season with a little ground white pepper.
• When the soup is finished, ladle it into the smallest soup bowls you have and serve, topping with the croutons and black walnut pesto. 1 cup of soup per person is ample, it is very rich.

BLACK WALNUT ICE CREAM

Steps:

• Heat the cream, milk, sugar and walnut pieces in a heavy-bottomed pot to 170 degrees, or to the point at which it steams but does not simmer. Turn off the heat, add the vanilla bean and the scraped insides of the bean, stir well and cover. Let this cool for 1 hour.
• Move the mixture to a container and refrigerate for at least 4 hours, or up to overnight.
• Strain the mixture to remove the vanilla bean and the walnut pieces. Reserve the walnut pieces and set them in the fridge.
• Heat the strained mixture to 160°F. As it is heating, beat the egg yolks to combine. When the cream has hit its temperature, you will need to temper your eggs so they don't scramble. One hand holds a ladle, the other whisks the egg yolks: Pour in a little hot cream with one hand, whisking vigorously with the other. Pour in 2 ladles full, then pour the egg-cream mixture into the pot and stir well. Cook this gently, stirring often, for 5 minutes. Do not let it simmer.
• Strain this one more time and chill the mixture down at least to room temperature before putting into the ice cream maker. Churn it until it has the consistency of soft-serve ice cream, then remove to a large bowl and gently fold in the reserved black walnut pieces. Freeze and eat!

CREAM OF WALNUT AND CAULIFLOWER SOUP

Steps:

• Trim the cauliflower and break into small pieces.
• Combine the cauliflower, onion and chicken stock and bring to a boil.
• Cover and simmer for 15 minutes until cauliflower is soft.
• Add the milk and walnut pieces, then puree in a blender until smooth.
• Add soup back to the pot and season with the salt and pepper to taste. Bring once again to a boil. When serving, sprinkle each serving with paprika and chopped walnuts.

TOMATO SOUP WITH WALNUTS AND ROSEMARY

Steps:

• Toss half of the quartered tomatoes with 1 tbsp of olive oil in a large sauce pan or Dutch oven. Season to taste with salt and pepper. Cook on high heat for 5 minutes, until tomatoes start to brown in places.
• Dump tomatoes into food processor and allow to cool. Repeat the cooking process with the remaining tomatoes. Transfer 2nd batch of tomatoes to a shallow bowl to cool. Do not wipe out the pan.
• Puree the first batch of slightly cooled tomatoes into a fairly smooth puree. Dump the pureed tomatoes back into the pan. Puree the 2nd batch of tomatoes and add to pan.
• Stir in beef broth and 2 remaining tbsp. of olive oil. Bring just to a simmering and then turn off heat. Stir in orange juice. Season to taste with additional salt and pepper.
• Ladle into bowls. Top with a dollop of sour cream or creme fraiche. Sprinkle with walnuts and rosemary. Enjoy!

CREAM OF CELERY SOUP WITH WALNUT-CURRANT SALSA

Steps:

• Put the butter, celery and onion in a large pot over medium heat. Season lightly with salt and pepper and cook the vegetables slowly until they have begun to soften and release their juices, about 8 minutes. Don't let the vegetables brown at all.
• Add the stock or water, 2 teaspoons kosher salt, adjust the heat to a simmer, and cook until the celery and onion are completely tender, about 30 minutes. Let the soup cool a bit, then process in a blender or food processor to make a smooth puree. You might need to do this in batches. Alternatively, use an immersion blender.
• Meanwhile, place the currants in a small bowl and cover with the 1/4 cup white balsamic vinegar and 1/4 cup hot tap water. Let stand 15 minutes. Drain.
• Toss together the reserved chopped celery leaves, the toasted walnuts, plumped raisins or currants and celery seed in a bowl and moisten with a few tablespoons of olive oil. Season with salt to taste. Toss. Taste. Adjust seasoning as necessary.
• Return the puree to the pot, add the cream, starting with 1/2 cup, and bring everything to a low simmer. Cook for about 5 minutes to soften the raw cream flavor. Taste and adjust with salt and pepper as desired. Add the remaining 1/2 cup cream if you wish, and simmer further. Divide into serving bowls and top with the walnut-raisin mixture.

MUSHROOM AND WALNUT SOUP

Steps:

• In a large saucepan melt butter add the open cap mushrooms, carrots, celery, onion, leek and hers and garlic, stir well over a gentle heat until eveything is coated with butter.
• Add 4 pints of hot water.
• Add some salt, then bring to a gentle simmer, keep on a low heat and let the soup simmer for 1 hour.
• After that, place over a colander and strain the soup. Remove bay leaves.
• Puree the vegetables with a little stock, then return this to the rest of the stock and whisk to a smooth consistency.
• Return to the saucepan and re-heat.
• Meanwhile saute the sliced chestnut mushrooms in a little butter for 5 minutes, add to the soup.
• Stir in the walnuts, check seasoning and continue cooking gently for 10 minutes.
• When you are ready to serve the soup, stir in the cream, sherry and lemon juice.
• Serve piping hot.

CREAM OF BLACK WALNUT SOUP

Steps:

• Combine walnuts, celery, chives with the chicken stock in a saucepan.
• Bring to a boil, then cook for twenty minutes on medium.
• Stir in the sherry, butter, cream and salt.
• Reheat and serve with a sprinkling of nutmeg.

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.)

BLACK SESAME SOUP

Steps:

• Rinse black sesame seeds thoroughly and drain well. Pour black sesame seeds on a dry frying pan and keep stirring it at medium low heat until fragrant for about 7-8 minutes. Cool down the black sesame seeds.
• Pour the black sesame seeds and walnuts into the blender and grind to grainy for a few seconds. Add about 200ml into the blender and continue to blend the mixtures for another few seconds like thick paste. Add another 300ml water into it and blend the mixture as fine as possible.
• Pour black sesame mixture into the dry frying pan again. Add 200ml of water into the mixture and 3 tablespoons of glutinous rice flour over it. Keep stirring under medium low heat until mixture almost thickened and lastly pour in 300ml of water. Keep stirring the black sesame mixture for about another 3 minutes until lightly boil. Off heat.
• Then press black sesame liquid mixture through a strainer to extract as much liquid as possible. Turn on medium low heat again and boil the black sesame soup and add rock sugar to taste, stir well. Serve hot immediately. Add more water if you find the soup is too thick.

WALNUT SOUP

Steps:

• 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.

BLACK WALNUT ICE CREAM - NO-CHURN

Steps:

• To begin, pour your light cream into a mixing bowl.
• Then, open the sweetened condensed milk and scoop it into the bowl with a spatula.
• After that, measure out your vanilla extract and pour that in with everything else.
• Next, mix all the ingredients together with a hand mixer, stand mixer, or dump everything in a blender and blend. Since we used light cream, it won't whip up into peaks, but we just need some air bubbles in there so our ice cream is light and fluffy.
• Once the ice cream base is combined, stir in the black walnuts until evenly distributed.
• When the mixture is ready, you can line your freezer container with parchment paper for easier clean up, or you can just pour it all directly into whatever container you will be freezing your ice cream in.
• Finally, cover and place in the freezer for 4 hours or overnight. Let stand a few minutes before serving. Garnish with extra black walnuts, caramel sauce, or whatever toppings you'd like. Enjoy!

BLACK WALNUT ICE CREAM RECIPE

Steps:

• Place the walnuts on a baking sheet and roast them for about 5 minutes and keep them aside until cool.
• Take a saucepan and put milk, half of the black walnuts, salt, sugar and ½ cup of cream in it and let them heat. After this mixture is warm enough, take it off the flame and keep it at room temperature for about 1 hour.
• Take a bowl and put egg yolks in it and whisk them and keep it aside.
• Now, put this egg yolk into the previously made mixture while keeping it on low flame and keep stirring continuously.
• Let this mixture cook at medium heat and keep stirring until the mixture becomes thick enough.
• Now, take a mesh strainer and pour the custard in the 1 cup cream and stir it along.u00A0
• You can extract the walnuts from the strainer to add more flavour to it. Mix this mixture in the vanilla and keep it aside until cool.
• Now, after this mixture is at room temperature, refrigerate it until it becomes solid and then it's ready to eat.