Portage de Noix - French walnut soup

Name: Portage de Noix - French walnut soup
Total time: 1800 s
Yield: 6-8 portions depending on cup size
Cuisine: British
Ingredients: 200 g shelled walnuts; 1 red onion, finely chopped; 2 cloves garlic, minced; 700 ml chicken stock; 125 ml crème fraiche or double cream; 1 tbsp butter; 2 sprigs thyme, leaves stripped; 1/4 tsp nutmeg, grated; freshly ground black pepper; freshly ground sea salt; few glugs white wine (optional)

Laura @FeelBetter

Milton Keynes, England

French walnut soup potage is a rustic yet refined cold-weather starter rooted in central France, particularly Périgord and Dordogne, where walnuts grow abundantly.

It is not a broth-based clear soup, nor a thickened purée like vichyssoise. Instead, it’s a velvety, emulsified suspension of finely ground walnuts in warm stock, stabilized by natural oils and often enriched with cream or crème fraiche.

I like to serve it as an amuse buche and it’s a great vegetarian alternative to chicken liver pate. Serve in a small cup with some freshly baked sourdough and Maison Bordier butter. #February2027

French walnut soup potage is a rustic yet refined cold-weather starter rooted in central France, particularly Périgord and Dordogne, where walnuts grow abundantly.

I like to serve it as an amuse buche and it’s a great vegetarian alternative to chicken liver pate. Serve in a small cup with some freshly baked sourdough and Maison Bordier butter. #February2027

Laura @FeelBetter

Milton Keynes, England

French walnut soup potage is a rustic yet refined cold-weather starter rooted in central France, particularly Périgord and Dordogne, where walnuts grow abundantly.

I like to serve it as an amuse buche and it’s a great vegetarian alternative to chicken liver pate. Serve in a small cup with some freshly baked sourdough and Maison Bordier butter. #February2027

French walnut soup potage is a rustic yet refined cold-weather starter rooted in central France, particularly Périgord and Dordogne, where walnuts grow abundantly.

I like to serve it as an amuse buche and it’s a great vegetarian alternative to chicken liver pate. Serve in a small cup with some freshly baked sourdough and Maison Bordier butter. #February2027

Saved

Ingredients

30 minutes

6-8 portions depending on cup size

200 gshelled walnuts
1red onion, finely chopped
2 clovesgarlic, minced
700 mlchicken stock
125 mlcrème fraiche or double cream
1 tbspbutter
2 sprigsthyme, leaves stripped
1/4 tspnutmeg, grated
freshly ground black pepper
freshly ground sea salt
few glugs white wine (optional)

Saved

Steps

30 minutes

1

Lightly toast the walnuts then roughly chop.
2

In a pan melt the butter and gently saute the onion for 5 minutes. Add the garlic and sauté for a further minute. Add the wine then 180 g of walnuts (reserving 20g). Stir and add the stock, thyme and season with salt and pepper. Cover and cook for 15 minutes on medium heat.
3

Take off the heat, blitz and stir in the crème fraiche. Blitz again. Serve in small cups topped with the reserved chopped walnuts and a few thyme leaves.