Walnut Soup

Minestra di Noci

Traditional creamy and intense soup, prepared with walnuts, milk, heavy cream and meat broth.

4 servings

Easy

Walnut soup is a warm and creamy preparation, suitable for a lunch or dinner where you want to bring to the table a first course with a strong character but a soft consistency. The flavour of walnuts is the heart of the recipe: their pulp, transformed into a cream, integrates with the roundness of the heavy cream and with the depth of the meat broth. The milk helps to make the mixture More fluid and smooth, while freshly ground pepper defines its aromatic profile. The final cooking time must be brief and controlled, just enough to blend the ingredients and give the soup body without making it heavy. At the table, croutons browned in butter add a crunchy note and complete the contrast of textures. This recipe is a traditional culinary tradition.

Instructions

Voice reading

8 steps · natural Italian voice

Shell the walnuts

Shell the walnuts and collect the kernels, discarding any shell fragments. Work carefully to keep them intact: they will help obtain a smooth cream after the next blanching.

Blanch the kernels

Blanch Cook the kernels in lightly salted water, then drain them when they are soft on the surface. Don't cook them longer than necessary: they should be able to dry and remove the skin without falling apart.

Dry and peel

Transfer the kernels onto a clean kitchen towel Clean and dry them gently. Peel them carefully, removing as much of the outer skin as possible: this step produces a lighter cream with a less pronounced flavor.

Mince with milk

Finely chop the peeled kernels and moisten them with small quantities of milk, adding it gradually as you work. the mixtureStop when you obtain a soft, thick cream, with no dry particles or excess liquid.

Heat the broth

Heat the meat broth in a shallow pan Wide, maintaining a moderate heat. Cook until it's very hot and develops a slight turbulence on the surface, without letting it evaporate or boil for a long time before adding the cream.

Combine cream and heavy cream

Pour the walnut cream into the hot broth and add the heavy creamStir continuously to combine the two ingredients: the soup should become smooth, velvety, and free of lumps.

Adjust and boil

Check the salt, adjust if necessary, and add freshly ground pepper. Bring the soup to a boil and cook for a few minutes, stirring occasionally. It's ready when it's hot, smooth, and slightly thickened.

Serve the soup

Serve the walnut soup piping hot. Accompany it with buttered croutons, added immediately to maintain the contrast between the creamy texture of the soup and the crunchy crust of the bread.

Chef's Tips

To obtain a smooth cream, carefully peel the kernels and gradually add the milk while blending them, until you reach a soft but dense consistency.