From Grandma Florence
Black Walnuts have a strong rich taste. They leave your hand stained black, when you crack them. People either love or hate them. Children used to collect them like Easter eggs and then stomp them to remove the husks and the liquid from the husks was then used as an ink. And the pickers had black-stained hands for weeks.
- 3 T. unsalted butter
- 1 T. minced shallots
- 1 stalk of celery, minced
- 3 T. all-purpose flour
- 8 c. chicken stock homemade, or Kitchen Basic’s if unavailable
- 1 bay leaf
- 1 T. French sea salt, plus more to taste
- Pinch of cracked black pepper, plus more to taste
- 3/4 c. plus 1 T. black walnuts, lightly toasted
- 3 c. heavy cream
In large pot over medium heat, melt the butter. Add shallots and celery and cook, stirring 3-5 minutes, until softened. Add flour and cook, stirring constantly, for another 2-3 minutes. Add stock, bay leaf, 1 tablespoon salt, pinch of pepper and 3/4 cup of black walnuts and bring to boil. Lower heat and simmer, uncovered, about 20 minutes. Add 2 cups cream and simmer for 15 minutes more. Remove and discard bay leaf. Working in three batches, puree soup in a blender. Taste and season with more salt and pepper if needed. When ready to serve, reheat soup. Place remaining 1 cup of cream in blender and blend on high speed just until foamy (do not blend too long or cream will separate). Ladle hot soup into bowls. Place a scoop of foamed cream on top of each serving. Using a zester, grate remaining toasted black walnuts over top of each serving. Yield: 4-6 servings.