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Walnut Soup

Sopa de Nuez
It's a common practice in the Mexican kitchen to use nuts and seeds to thicken and add flavor to all kinds of dishes. This lovely first course soup comes from the colonial city of Puebla, southeast of Mexico City.
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Equipment

  • large saucepan

Ingredients

Makes 4 servings

  • 1 tablespoon unsalted butter
  • 1 tablespoon vegetable oil
  • 1 cup chopped white onion
  • ½ teaspoon dried oregano Mexican variety preferred, crumbled
  • ¾ cup chopped walnuts finely ground in a processor
  • 2½ cups chicken broth canned or homemade
  • ⅛ teaspoon crushed red pepper
  • ½ cup heavy cream
  • ½ teaspoon salt or to taste
  • 1 tablespoon finely chopped flat-leaf parsley

Instructions

  • In a large saucepan, melt the butter with the oil over medium heat.
  • Add the onion and oregano.
  • Cover and cook, stirring frequently, until the onion softens, about 4 minutes.
  • Add the walnuts, broth, and crushed red pepper.
  • Bring to a boil, then reduce the heat to low, cover and simmer 15 minutes.
  • Transfer the soup to a blender or food processor and purée until smooth.
  • Add the cream and salt.
  • Blend smooth.
  • Return to the pan.
  • Bring to a boil over medium heat.
  • Cook, stirring, 1 minute.

Notes & Wine Advice

Serve hot, garnished with parsley.
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Course; Nuts / Soup
Cuisine; Mexican