EASY WALNUT SOUP
Very pleasing and comforting walnut treat. This lovely silky soup which is like a potage is incredibly satisfying.
The perfect winter warmer
In France, we have a fondness for starting a meal with a soup, particularly a potage or velouté, especially during cold days. However, during festive times, the idea of a soup as a starter may not be the first thing that comes to your mind. But what about a delicious and unique walnut soup? It has everything to please you, particularly the delicate note of cooked walnuts that will transport you down memory lane.
The nutty delicacy of walnuts
Walnuts, also known as “noix” in French, are a staple in many French dishes and are often used in both sweet and savoury preparations. They are a rich source of healthy fats, protein, and antioxidants, making them a perfect ingredient for a comforting and nourishing soup.
they are as well a good source of omega-3 fatty acids, which have been linked to many health benefits such as reducing inflammation, improving brain health and heart health. Also, walnuts are a good source of magnesium, zinc, and vitamin E, which are essential for maintaining good health.
Serve it with style
When it comes to serving the soup, you could garnish it with some croutons, or a drizzle of cream, or even a sprinkle of chopped herbs such as parsley or chives. You could also serve it with a slice of crusty bread or a green salad to make it a complete meal.
So, why not give it a try and experience the delicacy of cooked walnuts for yourself?
Nutritionnal value of walnuts
- Rich source of healthy fats, protein, and antioxidants
- Good source of omega-3 fatty acids
- Good source of magnesium, zinc, and vitamin E
Additional resources
Do not forget to leave a comment and let me know how it turned out! And if you have any variation of this recipe that you would like to share, I would love to hear it. Be sure to check out my other easy-peasy recipes on the blog for more culinary inspiration!
Happy cooking and bonne dégustation!
Sixtine ;)
WALNUT SOUP
Ingredients
- 300 g walnut kernels
- 25 g butter
- 20 g flour
- 200 g parsnip diced
- 1 onion chopped
- 1,5 L boiling water
- 1 vegetarian stock
Instructions
- Ground the walnuts using a hand blender.
- In a large saucepan, melt the butter with the flour.
- Add the parsnip, walnut, onion, stock and water.
- Cover and simmer for 25 minutes.
- Once cooked, reduce the mixture in soup with your hand blender.
- It’s ready!
Pour 6 personnes
300 g de cerneaux de noix
20 g de farine
25 g de beurre
200 g de panais coupés en morceaux
1 oignon coupé en deux
1,5 litres d’eau bouillante
1 bouillon végétarien
Réduisez les noix en poudre à l’aide d’un robot.
Dans une grande casserole, faites fondre le beurre avec la farine.
Ajoutez les panais, les noix, l’oignon, le bouillon et l’eau.
Couvrez et laissez mijoter pendant 25 minutes.
À la fin de la cuisson, réduisez la préparation en soupe à l’aide d’un mixeur plongeant.
C’est prêt!
