Sweet walnut soup

February 4, 2010

This sweet, silky textured warm dessert is rich and creamy.

2 cups walnuts, shelled, raw

1/4 cup rice flour

2 slabs brown cane sugar or yellow rock sugar

Heat oven to 350 F.

Bring about five cups of water to a boil in a large saucepan over high heat. Add the walnuts and boil uncovered for one minute. Drain well and spread walnuts on an ungreased baking sheet and bake in oven until golden brown, about 15 to 20 minutes. Remove from oven and let cool.

Place cooled walnuts and 1/2 cup of cold water in a food processor or blender and process until almost a smooth paste; add another 1/2 cup of water and process until smooth.

In a two-quart saucepan, whisk rice flour and 1 cup of water. Add walnut puree and 2 1/2 cups of cold water. Heat over medium-high heat while whisking frequently until it comes to a boil (about 10 minutes).

Add the brown cane sugar and reduce the heat to low and simmer for 10 minutes.

Serve piping hot.

Tips: The consistency should be of a light cream soup; if it is too thick; whisk in 1/2 cup more water. Cinnamon may be added for a sweet, earthy aroma. Top with walnut halves.

~ Recipe courtesy of walnutinfo.com