Sweet Walnut Dessert Soup

  • Yield 4 servings
  • Prep 20 mins
  • Cook 45 mins

This sweet, silky-textured warm dessert is rich and creamy.


2 cups California walnuts, shelled, raw
1/4 cup rice flour
4 ounces brown cane sugar or yellow rock sugar


  1. Preheat oven to 350F.
  2. Bring 1 quart of water to a boil in a large saucepan over high heat. Add the walnuts and boil uncovered for 1 minute. Drain well and spread walnuts on an ungreased baking sheet and bake in oven until golden brown, about 15 to 20 minutes. Remove from oven and let cool.
  3. Place cooled walnuts and 1/2 cup of cold water in a food processor or blender and process untilalmost a smooth paste; add another 1/2 cup of water and process until smooth
  4. In a 2 quart saucepan, whisk rice flour and 1 cup  of water. Add walnut purée and 2-1/2 cups (625 mL) of cold water. Heat over medium-high heat while whisking frequently until it comes to a boil (about 10 minutes). Add the brown cane sugar and reduce the heat to low and simmer for 10 minutes.
  5. Serve piping hot. 

Tips: The consistency should be of a light cream soup; if it is too thick; whisk in 1/2 cup (125 mL) more water. Cinnamon may be added for a sweet, earthy aroma. Top with walnut halves.



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