Walnut Soup

• 2 cups shelled walnuts (about 8 ounces)
• 1/4 cup rice flour
• 1 1/2 slabs brown candy (peen tong), about 3 ounces
• 1 cup water

1. Preheat oven to 350 degrees.
2. In a large saucepan, bring 1 quart water to a boil over high heat.
3. Add the walnuts and boil, uncovered, 1 minute.
4. Drain well.
5. Spread the walnuts on a cookie sheet lined with aluminium foil.
6. Bake 15 to 20 minutes, or until golden and fragrant.
7. Cool on a rack.
8. Place the cooled walnuts in a food processor or blender with 1/2 cup cold water and process until almost a smooth paste, scraping down sides of the work bowl.
9. Add 1/2 cup cold water and process until almost smooth.
10. In a 2-quart saucepan, whisk the rice flour and 1 cup water until smooth.
11. Whisk in the walnut puree and 2 1/2 cups cold water.
12. Heat over medium-high heat, whisking constantly, until mixture comes to a boil.
13. Cut the brown candy into smaller pieces.
14. Add the brown candy, reduce to low and simmer 10 minutes, whisking occasionally.
15. The soup should be the consistency of a light cream soup.
16. If mixture is too thick, whisk in up to 1/2 cup more water.
17. Serve piping hot.

walnuts, rice flour, brown candy, water

Taken from www.foodnetwork.com/recipes/walnut-soup-recipe.html (may not work)