Serves: 4
Total Calories: 688
1. In a large saucepan, melt the butter with the oil over medium heat. Add the onion and oregano. Cover and cook, stirring frequently, until the onion softens, about 4 minutes. Add the walnuts, broth, and crushed red pepper. Bring to a boil, then reduce the heat to low, cover and simmer 15 minutes.
2. Transfer the soup to a blender or food processor and purée until smooth. Add the cream and salt. Blend smooth. Return to the pan. Bring to a boil over medium heat. Cook, stirring, 1 minute. Serve hot, garnished with parsley.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Walnut Soup recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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