The History of Italian Walnut Soup
Italian Walnut Soup, or Minestra di Noci, is a traditional soup that has been enjoyed in the Piedmont region of northern Italy for centuries. The region is known for its abundance of walnut groves, and the soup is made with fresh walnuts that are harvested in the fall. The soup is typically prepared during the winter months when the weather is cold and the walnuts are at their freshest. The soup is hearty, flavorful, and perfect for a cozy evening at home.
Italian Walnut Soup Recipe
Ingredients
- 2 cups walnuts, shelled and chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups chicken or vegetable broth
- 1/2 cup heavy cream
- Salt and pepper to taste
Directions
- Preheat the oven to 350°F.
- Spread the chopped walnuts on a baking sheet and toast in the oven for 10-12 minutes, stirring occasionally, until fragrant and lightly browned.
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic and sauté until softened, about 5 minutes.
- Add the toasted walnuts and chicken or vegetable broth to the pot and bring to a boil.
- Reduce the heat and simmer for 20-25 minutes, until the walnuts are soft.
- Remove the pot from the heat and let cool slightly.
- Using an immersion blender or a regular blender, puree the soup until smooth.
- Return the soup to the pot and stir in the heavy cream.
- Season with salt and pepper to taste.
- Heat the soup over low heat until warmed through.
Conclusion
In conclusion, Italian Walnut Soup is a delicious and nutritious soup that is perfect for a cozy evening at home. With fresh walnuts, creamy broth, and a touch of heavy cream, this soup is hearty, flavorful, and easy to make. Give it a try today and enjoy a taste of Italy in your own home!
I hope you enjoy this recipe for Italian Walnut Soup.