Walnut Soup

1. 1

   Preheat oven to 350 degrees.

2. 2

   In a large saucepan, bring 1 quart water to a boil over high heat.

3. 3

   Add the walnuts and boil, uncovered, 1 minute.

4. 4

   Drain well.

5. 5

   Spread the walnuts on a cookie sheet lined with aluminium foil.

6. 6

   Bake 15 to 20 minutes, or until golden and fragrant.

7. 7

   Cool on a rack.

8. 8

   Place the cooled walnuts in a food processor or blender with 1/2 cup cold water and process until almost a smooth paste, scraping down sides of the work bowl.

9. 9

   Add 1/2 cup cold water and process until almost smooth.

10. 10

    In a 2-quart saucepan, whisk the rice flour and 1 cup water until smooth.

11. 11

    Whisk in the walnut puree and 2 1/2 cups cold water.

12. 12

    Heat over medium-high heat, whisking constantly, until mixture comes to a boil.

13. 13

    Cut the brown candy into smaller pieces.

14. 14

    Add the brown candy, reduce to low and simmer 10 minutes, whisking occasionally.

15. 15

    The soup should be the consistency of a light cream soup.

16. 16

    If mixture is too thick, whisk in up to 1/2 cup more water.

17. 17

    Serve piping hot.

No additional tips available.