• Time

    45 minutes

  • Difficulty

    Easy

  • Course

    First Courses

  • Italian Region

    Piemonte

Ingredients

Servings 6

  • 1 lb walnuts
  • 1 cup milk
  • 1 cup light cream
  • 4 cups meat broth
  • 1 handful pepper, fresh

Preparation

30 minutes preparation + 15 minutes cooking

Crack the walnuts, blanch the kernels in lightly-salted water, dry them on a dish towel and peel carefully. Then crush them adding small amounts of milk to obtain a thick smooth cream. Warm the stock in a large saucepan, add the walnut mixture and the cream. Check the seasoning, add some pepper and bring to the boil for a few minutes. Serve hot with croutons fried in butter.