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Walnut soup

From Wikipedia, the free encyclopedia
A walnut soup with bread

Walnut soup is a broth-based or cream-based soup prepared using walnuts as a main ingredient. It is sometimes prepared in combinations using other ingredients, such as "pumpkin and walnut soup". Walnut soup is a part of the cuisines of China, Italy and Mexico.

Overview

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Close-up view of a cream of walnut soup

Walnut soup is prepared using walnuts as a primary ingredient. The soup can be prepared as a broth-based or cream-based soup, and the latter can be referred to as "cream of walnut soup".[1][2] Fresh or canned shelled walnuts can be used, and the soup can include puréed, chopped and whole walnuts.[3][4] Toasted walnuts can be used to prepare the soup.[3] Walnut soup is sometimes prepared in combinations using other ingredients, such as "squash and walnut soup", "pumpkin and walnut soup" and "cucumber and walnut soup",[2][5] among others. Additional ingredients can include butter, oil, walnut oil, lemon juice, seasonings, salt and pepper.[2][3]

By country

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Hup Tul Woo (Chinese: 核桃糊; Jyutping: hap6 tou4 wu4) is a sweet walnut soup in Cantonese cuisine that is often eaten as a snack or dessert.[6][7] Basic ingredients in Hup Tul Woo includes water, walnuts, rice flour and sugar.[6][8] Additional ingredients used in its preparation can include cream, coconut milk, Chinese red dates, rice, peen tong (Chinese brown candy), ginger, salt and cognac.[6][7][8][9][10][11] The walnuts for the soup are typically puréed or finely ground.[6][12] It can be served as a hot or cold soup.[7][9]

Minestra di noci (English: walnut soup) is a part of Italian cuisine, where it is prepared in the region of Piedmont, which has a significant number of walnut groves.[13] In Piedmont, it is typically prepared during the months of winter.[13]

Sopa de nueces (English: walnut soup) is a soup in Mexican cuisine.[14][15][16] It can be served hot or cold, and sometimes has a delicate texture.[a]

  • Walnut soups
  • Hup Tul Woo, a Chinese walnut soup
    Hup Tul Woo, a Chinese walnut soup
  • Close-up view of Hup Tul Woo
    Close-up view of Hup Tul Woo
  • Squash and walnut soup
    Squash and walnut soup

See also

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Notes

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  1. ^ "The walnut soup is served either hot or cold and is a delicate and unusual specialty."[15][17]

References

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  1. ^ Theriot, J.W. (1992). Cajun Quick (in French). Pelican Publishing. p. 64. ISBN 978-1-4556-0183-7. Retrieved May 28, 2017.
  2. ^ a b c Kapoor, S. (2003). Any Time Temptations. Popular Prakashan. p. 3. ISBN 978-81-7991-004-7. Retrieved May 28, 2017.
  3. ^ a b c Heller, S.; Keller, T.; Jones, D. (2016). The French Laundry Cookbook. The Thomas Keller Library. Artisan. p. 268. ISBN 978-1-57965-756-7. Retrieved May 28, 2017.
  4. ^ D'Adamo, P.J.; Whitney, C. (2000). Cook Right 4 Your Type: The Practical Kitchen Companion to Eat Right 4 Your Type. Penguin Publishing Group. p. 241. ISBN 978-1-4406-1928-1. Retrieved May 28, 2017.
  5. ^ Soup. DK Publishing. 2009. p. 117. ISBN 978-0-7566-6549-4. Retrieved May 28, 2017.
  6. ^ a b c d Young, G.; Richardson, A. (1999). The Wisdom of the Chinese Kitchen: Classic Family Recipes for Celebration and Healing. Simon & Schuster. p. 196. ISBN 978-0-684-84739-9. Retrieved May 28, 2017.
  7. ^ a b c Mar, M.E. (2013). The Everything Chinese Cookbook. Everything: Cooking. Adams Media. p. 79. ISBN 978-1-4405-6819-0. Retrieved May 28, 2017.
  8. ^ a b Chiang, C.; Weiss, L.; Beisch, L. (2007). The Seventh Daughter: My Culinary Journey from Beijing to San Francisco. Cookery, Food and Drink Series. Ten Speed Press. p. 225. ISBN 978-1-58008-822-0. Retrieved May 28, 2017.
  9. ^ a b "Sweet Walnut Soup". Vegetarian Times. December 3, 2011. Retrieved May 28, 2017.
  10. ^ Glossary. Vegetarian Times. February 2000. p. 103. Retrieved May 28, 2017.
  11. ^ Mindess, Anna (June 4, 2012). "Immerse Yourself in Asian Flavors at Richmond's Pacific East Mall". KQED. Retrieved May 28, 2017.[permanent dead link]
  12. ^ Albala, K. (2012). Three World Cuisines: Italian, Mexican, Chinese. Rowman & Littlefield Studies in Food and Gastronomy. AltaMira Press. p. 195. ISBN 978-0-7591-2127-0. Retrieved May 28, 2017.
  13. ^ a b The Caboto Club of Windsor (2012). Cooking with Giovanni Caboto: Regional Italian Cuisine. Biblioasis. p. 88. ISBN 978-1-927428-05-4. Retrieved May 28, 2017.
  14. ^ Booth, G.C. (1976). The Food and Drink of Mexico. Dover Cookbooks Series. Dover Publications. p. 35. ISBN 978-0-486-23314-7. Retrieved May 28, 2017.
  15. ^ a b Johansen, H. (2009). Fodor's Mexico 2010. Fodor's Travel Publications. p. 80. ISBN 978-1-4000-0836-0. Retrieved May 28, 2017.
  16. ^ Mexico Business and Life. L.F. Yerger. p. 37. Retrieved May 28, 2017.
  17. ^ Fodor's (1990). Mexico, 1990. Fodor's Series. Fodor's Travel Publications. p. 116. ISBN 978-0-679-01727-1. Retrieved May 28, 2017.
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