This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Cream Of Roasted Walnut Soup
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- #70443
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 cup English walnuts, chopped in food processor or blender
2 cups chicken stock
2 cups half and half
2 tablespoons vegetable oil
2 tablespoons butter
1/4 cup sweet onion, chopped
2 tablespoons garlic, chopped fine
1/4 cup flour
1 teaspoon lemon juice
2 scallions, chopped
directions
In an 8 qt. sauce pan, put chicken stock into pan on medium heat.
In skillet, get pan hot and put walnuts in for about three minutes or so, just enough to toast them. Remove them and set a side.
Put olive oil in, add sweet onions and garlic until tender. Add butter and melt to a light yellow color. Add flour, (be sure to coat all flour with oil and butter), add half and half slowly, making sure to whisk at the same time. This will give you a creamy look and feel to your soup.
Add walnuts back to cream mix. Remove from heat. Add lemon juice to chicken stock. Add chicken stock slowly (chicken stock should almost be at a boil) while whisking.
Return to heat for thickening. Thicken to desired taste, salt and pepper to taste. Sprinkle scallion on top.
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nutrition data
Nutritional data has not been calculated yet.
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