Cream of Black Walnut Soup
Indulge in the luxurious, nutty flavors of Cream of Black Walnut Soup, a velvety creation that’s as comforting as it is gourmet. This rich and creamy soup highlights the distinct earthy aroma of chopped black walnuts, perfectly complemented by sautéed onions and celery. A touch of heavy cream and a smooth, blended texture bring a restaurant-quality elegance to your table, while a hint of fresh thyme adds an optional burst of herbal freshness. With a base of chicken or vegetable stock thickened by a buttery roux, this easy-to-make recipe is ready in just under an hour, making it perfect for a cozy, sophisticated starter or main course. Pair it with crusty bread for a truly satisfying meal. Whether you're entertaining guests or treating yourself, this dish is a must-try for walnut lovers and soup enthusiasts alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup black walnuts, chopped
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 1 celery stalk, finely diced
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable stock
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 1 teaspoon fresh thyme leaves (optional, for garnish)
- 1 loaf crusty bread (optional, for serving)
Instructions
In a large pot, melt the unsalted butter over medium heat.
Add the diced onion and celery to the pot. Sauté for 5-7 minutes, or until the vegetables are soft and translucent.
Stir in the chopped black walnuts and cook for another 2-3 minutes to bring out their flavor.
Sprinkle the flour over the walnuts and vegetables, stirring constantly for about 2 minutes to create a roux.
Gradually pour in the chicken or vegetable stock, whisking continuously to ensure there are no lumps.
Bring the mixture to a gentle simmer and let it cook for 15-20 minutes, stirring occasionally, until the soup thickens slightly.
Using an immersion blender or a standard blender (in batches), puree the soup until smooth and creamy.
Return the soup to the pot and stir in the heavy cream. Season with salt and freshly ground black pepper to taste.
Heat the soup gently over low heat for another 5 minutes, but do not let it boil.
Optional: Garnish each bowl with fresh thyme leaves before serving.
Serve the Cream of Black Walnut Soup hot with slices of crusty bread on the side.
Nutrition Facts
Calories |
3282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.7 g | 288% | |
| Saturated Fat | 88.1 g | 440% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 364 mg | 121% | |
| Sodium | 8079 mg | 351% | |
| Total Carbohydrate | 251.9 g | 92% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 21.2 g | ||
| Protein | 66.3 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 396 mg | 30% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 1580 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
