Cream of Walnut Soup

Made  times
cdagirl 7

"This turns out best when using the freshest walnuts you can find."
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2 hrs 4 servings
Serving size has been adjusted!

Original recipe yields 4 servings



  • Prep

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  1. Melt the butter in a 2 quart saucepan and slowly saute the walnuts for 10 minutes.
  2. Add the flour, stir to coat the nuts and saute for another minute.
  3. Slowly add the chicken stock to cover the nuts by about 1 inch and simmer for 90 minutes.
  4. Let cool slightly, add 3/4 cups cream, then puree in a blender briefly, to maintain a nutty texture.
  5. Reheat just before serving; do not boil.
  6. Serve in bowls with a dollop of remaining unsweetened cream.


This was excellent and very different. It would be wise to check with your guests beforehand if they like walnuts.