French Walnut Soup

Serves 1
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Directions

  1. 1Start by mashing the raw walnuts in a pestle and mortar.
  2. 2Start by mashing the raw walnuts in a pestle and mortar.
  3. 3Start by mashing the raw walnuts in a pestle and mortar.
  4. 4Add one small garlic clove and a little bit of fresh thyme to the walnuts in the pestle and mortar and continue mashing.
  5. 5Add one small garlic clove and a little bit of fresh thyme to the walnuts in the pestle and mortar and continue mashing.
  6. 6Add one small garlic clove and a little bit of fresh thyme to the walnuts in the pestle and mortar and continue mashing.
  7. 7Transfer the mashed nuts into a soup pan.
  8. 8Transfer the mashed nuts into a soup pan.
  9. 9Transfer the mashed nuts into a soup pan.
  10. 10Add homemade chicken stock through a strainer into the pan with the nuts.
  11. 11Add homemade chicken stock through a strainer into the pan with the nuts.
  12. 12Add homemade chicken stock through a strainer into the pan with the nuts.
  13. 13Bring the mixture to a boil and let it simmer for 5 to 6 minutes.
  14. 14Bring the mixture to a boil and let it simmer for 5 to 6 minutes.
  15. 15Bring the mixture to a boil and let it simmer for 5 to 6 minutes.
  16. 16Pour the mixture into a blender.
  17. 17Pour the mixture into a blender.
  18. 18Pour the mixture into a blender.
  19. 19Blend the mixture, increasing to high speed.
  20. 20Blend the mixture, increasing to high speed.
  21. 21Blend the mixture, increasing to high speed.
  22. 22Pour the blended mixture back into the pan.
  23. 23Pour the blended mixture back into the pan.
  24. 24Pour the blended mixture back into the pan.
  25. 25Return the pan to the heat and add a little heavy cream.
  26. 26Return the pan to the heat and add a little heavy cream.
  27. 27Return the pan to the heat and add a little heavy cream.
  28. 28Add freshly cracked black pepper and salt, adjusting salt if using unseasoned chicken broth.
  29. 29Add freshly cracked black pepper and salt, adjusting salt if using unseasoned chicken broth.
  30. 30Add freshly cracked black pepper and salt, adjusting salt if using unseasoned chicken broth.
  31. 31Boil the mixture for about 3 or 4 minutes to thicken it slightly.
  32. 32Boil the mixture for about 3 or 4 minutes to thicken it slightly.
  33. 33Boil the mixture for about 3 or 4 minutes to thicken it slightly.
  34. 34Add a couple of drops of champagne or white wine vinegar.
  35. 35Add a couple of drops of champagne or white wine vinegar.
  36. 36Add a couple of drops of champagne or white wine vinegar.
  37. 37Once the mixture has reached a thick consistency, it's done.
  38. 38Once the mixture has reached a thick consistency, it's done.
  39. 39Once the mixture has reached a thick consistency, it's done.
  40. 40Serve the soup in a tea cup.
  41. 41Serve the soup in a tea cup.
  42. 42Serve the soup in a tea cup.
  43. 43Garnish with a tiny bit of chopped tarragon.
  44. 44Garnish with a tiny bit of chopped tarragon.
  45. 45Garnish with a tiny bit of chopped tarragon.

Ingredients

  • raw walnuts
  • raw walnuts
  • raw walnuts
  • 1 small garlic clove
  • 1 small garlic clove
  • 1 small garlic clove
  • fresh thyme
  • fresh thyme
  • fresh thyme
  • homemade chicken stock
  • homemade chicken stock
  • homemade chicken stock
  • heavy cream
  • heavy cream
  • heavy cream
  • freshly cracked black pepper
  • freshly cracked black pepper
  • freshly cracked black pepper
  • salt
  • salt
  • salt
  • champagne or white wine vinegar
  • champagne or white wine vinegar
  • champagne or white wine vinegar
  • chopped tarragon
  • chopped tarragon
  • 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.
French Walnut Soup | Clip Recipe