Walnut soup

Walnut soup is a broth-based or cream-based soup prepared using walnuts as a main ingredient. It is sometimes prepared in combinations using other ingredients, such as "pumpkin and walnut soup". Walnut soup is a part of the cuisines of China, Italy and Mexico.

A walnut soup with bread

Overview
Close-up view of a cream of walnut soup

Walnut soup is prepared using walnuts as a primary ingredient. The soup can be prepared as a broth-based or cream-based soup, and the latter can be referred to as "cream of walnut soup."[1][2] Fresh or canned shelled walnuts can be used, and the soup can include puréed, chopped and whole walnuts.[3][4] Toasted walnuts can be used to prepare the soup.[3] Walnut soup is sometimes prepared in combinations using other ingredients, such as "squash and walnut soup", "pumpkin and walnut soup" and "cucumber and walnut soup",[2][5] among others. Additional ingredients can include butter, oil, walnut oil, lemon juice, seasonings, salt and pepper.[2][3]

By country

Hup Tul Woo (Chinese: 核桃糊; Jyutping: hap6 tou4 wu4) is a sweet walnut soup in Chinese cuisine that is often eaten as a snack or dessert.[6][7] Basic ingredients in Hup Tul Woo includes water, walnuts, rice flour and sugar.[6][8] Additional ingredients used in its preparation can include cream, coconut milk, Chinese red dates, rice, peen tong (Chinese brown candy), ginger, salt and cognac.[6][7][8][9][10][11] The walnuts for the soup are typically puréed or finely ground.[6][12] It can be served as a hot or cold soup.[7][9]

Minestra di noci (English: walnut soup) is a part of Italian cuisine, where it is prepared in the region of Piedmont, which has a significant number of walnut groves.[13] In Piedmont, it is typically prepared during the months of winter.[13]

Sopa de nueces (English: walnut soup) is a soup in Mexican cuisine.[14][15][16] It can be served hot or cold, and sometimes has a delicate texture.[lower-alpha 1]

  • Walnut soups
  • Hup Tul Woo, a Chinese walnut soup
  • Close-up view of Hup Tul Woo
  • Squash and walnut soup

See also

Notes
  1. "The walnut soup is served either hot or cold and is a delicate and unusual specialty."[15][17]

References
  1. Theriot, J.W. Cajun Quick (in French). Pelican Publishing. p. 64. ISBN 978-1-4556-0183-7. Retrieved May 28, 2017.
  2. Kapoor, S. (2003). Any Time Temptations. Popular Prakashan. p. 3. ISBN 978-81-7991-004-7. Retrieved May 28, 2017.
  3. Heller, S.; Keller, T.; Jones, D. (2016). The French Laundry Cookbook. The Thomas Keller Library. Artisan. p. 268. ISBN 978-1-57965-756-7. Retrieved May 28, 2017.
  4. D'Adamo, P.J.; Whitney, C. (2000). Cook Right 4 Your Type: The Practical Kitchen Companion to Eat Right 4 Your Type. Penguin Publishing Group. p. 241. ISBN 978-1-4406-1928-1. Retrieved May 28, 2017.
  5. Soup. DK Publishing. 2009. p. 117. ISBN 978-0-7566-6549-4. Retrieved May 28, 2017.
  6. Young, G.; Richardson, A. (1999). The Wisdom of the Chinese Kitchen: Classic Family Recipes for Celebration and Healing. Simon & Schuster. p. 196. ISBN 978-0-684-84739-9. Retrieved May 28, 2017.
  7. Mar, M.E. (2013). The Everything Chinese Cookbook. Everything: Cooking. Adams Media. p. 79. ISBN 978-1-4405-6819-0. Retrieved May 28, 2017.
  8. Chiang, C.; Weiss, L.; Beisch, L. (2007). The Seventh Daughter: My Culinary Journey from Beijing to San Francisco. Cookery, Food and Drink Series. Ten Speed Press. p. 225. ISBN 978-1-58008-822-0. Retrieved May 28, 2017.
  9. "Sweet Walnut Soup". Vegetarian Times. December 3, 2011. Retrieved May 28, 2017.
  10. Glossary. Vegetarian Times. February 2000. p. 103. Retrieved May 28, 2017.
  11. Mindess, Anna (June 4, 2012). "Immerse Yourself in Asian Flavors at Richmond's Pacific East Mall". KQED. Retrieved May 28, 2017.
  12. Albala, K. (2012). Three World Cuisines: Italian, Mexican, Chinese. Rowman & Littlefield Studies in Food and Gastronomy. AltaMira Press. p. 195. ISBN 978-0-7591-2127-0. Retrieved May 28, 2017.
  13. The Caboto Club of Windsor (2012). Cooking with Giovanni Caboto: Regional Italian Cuisine. Biblioasis. p. 88. ISBN 978-1-927428-05-4. Retrieved May 28, 2017.
  14. Booth, G.C. (1976). The Food and Drink of Mexico. Dover Cookbooks Series. Dover Publications. p. 35. ISBN 978-0-486-23314-7. Retrieved May 28, 2017.
  15. Johansen, H. (2009). Fodor's Mexico 2010. Fodor's Mexico. Fodor's Travel Publications. p. 80. ISBN 978-1-4000-0836-0. Retrieved May 28, 2017.
  16. Mexico Business and Life. L.F. Yerger. p. 37. Retrieved May 28, 2017.
  17. Fodor's (1990). Mexico, 1990. Fodor's Series. Fodor's Travel Publications. p. 116. ISBN 978-0-679-01727-1. Retrieved May 28, 2017.
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