Ingredients

• 200 g shelled walnuts
• 1 kg chicken broth
• 1 piece onion
• 2 clove garlic
• 2 tbsp butter
• 2 tbsp flour
• 200 ml milk
• 1 tsp ground cinnamon
• 1 tsp paprika
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp fresh parsley

Instructions

1. Grind the walnuts

   Place walnuts in a food processor and pulse until very finely ground, almost to a powder consistency. Process for 2-3 minutes, scraping sides every 30 seconds. The mixture should be fine enough to pass through your fingers smoothly. Do not over-process into walnut butter.

2. Prepare aromatics

   Finely dice the onion into 3mm pieces and mince the garlic. Heat butter over medium-low heat for 1 minute until melted and fragrant. Add onion and cook for 8-10 minutes until completely soft and translucent. Do not allow to brown or caramelize.

3. Add garlic and flour

   Add minced garlic to the softened onions and cook over medium-low heat for 1 minute until fragrant. Sprinkle flour over the mixture and stir constantly for 2-3 minutes until flour is fully incorporated and lightly golden. Do not let the flour burn or stick to the bottom.

4. Incorporate ground walnuts

   Add the ground walnuts to the flour mixture and stir over medium-low heat for 3-4 minutes until the mixture is well combined and aromatic. The walnuts should release their oils and the mixture should smell nutty. Do not cook on high heat as walnuts can become bitter.

5. Add broth gradually

   Slowly pour in chicken broth, 1 cup at a time, whisking continuously over medium heat for 15-20 minutes until smooth and well combined. The soup should thicken slightly and have no lumps. Do not add all broth at once or the mixture will become lumpy.

6. Season and simmer

   Add cinnamon, paprika, salt, and black pepper to the soup. Reduce heat to low and simmer gently for 15-18 minutes, stirring occasionally. The soup should have a creamy consistency that coats the back of a spoon. Do not boil vigorously as this can cause separation.

7. Finish with milk

   Stir in milk and heat over low heat for 3-5 minutes until heated through and well incorporated. The soup should have a smooth, velvety texture and pale golden color. Taste and adjust seasoning. Do not boil after adding milk to prevent curdling.

8. Serve hot

   Ladle soup into warmed bowls and garnish with finely chopped fresh parsley. Serve immediately while hot, within 2-3 minutes of ladling. The soup should steam gently and have an inviting nutty aroma. Do not let it sit as it can develop a skin on top.

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