Sweet Walnut Soup

This sweet, silky textured warm dessert is rich and creamy. With only 3 ingredients, it is a simple yet elegant soup that can be enjoyed as a starter or dessert!! The slab cane sugar can be found in Asian grocery stores- also named Brown Candy!!

Serves: 4


2 cups (500 mL) California walnuts, shelled, raw 1/4 cup (50 mL) rice flour 2 slabs (4oz) (125 g) brown cane sugar or yellow rock sugar

Cooking Instructions:

Preheat oven to 350ºF (180ºC). Bring 1 quart (about 5 cups) of water to a boil in a large saucepan over high heat. Add the walnuts and boil uncovered for 1 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 (125 mL) of cold water in a food processor or blender and process until almost a smooth paste; add another 1/2 cup (125 mL) of water and process until smooth. In a 2 quart saucepan, whisk rice flour and 1 cup (250 mL) of water. Add walnut purée and 2-1/2 cups (625 mL) 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 (125 mL) more water. Cinnamon may be added for a sweet, earthy aroma. Top with walnut halves.