Serves 1
Directions
- 1Start by mashing the raw walnuts in a pestle and mortar.
- 2Add one small garlic clove and a little bit of fresh thyme to the walnuts in the pestle and mortar and continue mashing.
- 3Transfer the mashed nuts into a soup pan.
- 4Add homemade chicken stock through a strainer into the pan with the nuts.
- 5Bring the mixture to a boil and let it simmer for 5 to 6 minutes.
- 6Pour the mixture into a blender.
- 7Blend the mixture, increasing to high speed.
- 8Pour the blended mixture back into the pan.
- 9Return the pan to the heat and add a little heavy cream.
- 10Add freshly cracked black pepper and salt, adjusting salt if using unseasoned chicken broth.
- 11Boil the mixture for about 3 or 4 minutes to thicken it slightly.
- 12Add a couple of drops of champagne or white wine vinegar.
- 13Once the mixture has reached a thick consistency, it's done.
- 14Serve the soup in a tea cup.
- 15Garnish with a tiny bit of chopped tarragon.
Ingredients
- raw walnuts
- 1 small garlic clove
- fresh thyme
- homemade chicken stock
- heavy cream
- freshly cracked black pepper
- salt
- champagne or white wine vinegar
- chopped tarragon
Equipment
pestle and mortarsoup panblendertea cupstrainer
Tips
- If sticking to super authentic, just use the pestle and mortar.
- Adjust salt if using unseasoned chicken broth.
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