Walnut soup Recipe

How to make it

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• Preheat the oven to 350°F.
• In a large saucepan, bring 1 quart of water to a boil over high heat.
• Add the walnuts and boil, uncovered, for 1 minute.
• Drain well.
• Spread the walnuts on a cookie sheet lined with aluminum foil.
• Bake 15 to 20 minutes, or until golden and fragrant.
• Cool on a rack.
• Place the cooled walnuts in a food processor or blender with 1/2 cup of cold water, and process until almost a smooth paste, scraping down the sides of the work bowl.
• Add another 1/2 cup of cold water and process until almost smooth.
• In a 2-quart saucepan, whisk the rice flour and 1 cup of water until smooth. Whisk in the walnut puree and the remaining 2 1/2 cups of cold water. Heat over medium-high heat, whisking constantly, until the mixture comes to a boil.
• Cut the brown candy into smaller pieces.
• Add the brown candy, reduce heat to low, and simmer 10 minutes, whisking occasionally.
• The soup should be the consistency of a light cream soup.
• If the mixture is too thick, whisk in up to 1/2 cup more water.
• Serve piping hot (no more than 1 1/2 cups per person).