Cream of Roasted Walnut Soup


(4 votes) 5 4

This beautiful creamy, velvety, nutty, rich soup is wonderful by itself or served with a grilled salmon steak with herb salad. It's a perfect Christmas appetizer too!

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  • 1 C. English walnuts, chopped in food processor or blender
  • 2 C. chicken stock
  • 2 C. half and half
  • 2 Tbs. olive oil
  • 2 Tbs. butter
  • 1/4 C. sweet onion , chopped
  • 2 Tbs. garlic, finely chopped
  • 1/4 C. flour
  • 1 tsp. lemon juice
  • salt and pepper
  • 2 scallions, chopped

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In an 8-qt saucepan, put chicken stock on medium heat. In a hot skillet, put walnuts in for about three minutes or so, just enough to toast them. Remove them and set aside. 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. 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, and then add salt and pepper to taste. Serve with chopped scallions on top.

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