Elena Ferrero, Novara
In Piedmont, where the walnut groves are abundant, walnut soup is normally made in the winter months.
(Yield: 4 servings)
1 pound shelled walnuts
1 cup milk
1 cup cream (half and half)
7 cups beef broth
sliced, crusted bread (day-old)
salt and freshly ground pepper (to taste)
1. In boiling saucepan of salted water, blanch walnuts for a few minutes. Drain and peel away walnut skins. If some skins remain do not worry; it will add a little extra colour to the soup.
2.In blender, purée all but ½ cup of walnuts with milk and cream. Mixture should be smooth and creamy. Set aside.
3.Boil broth in saucepan over medium heat. Once boiling, slowly pour in walnut-cream mixture, stirring constantly. Simmer for approx. 15 minutes. Serve hot. Season with salt and pepper.
4.Top each bowl with small amount of reserved chopped walnuts.
Serve this historical soup with buttered, hot crusty bread.