Fresh Walnuts in Creamy Broth
A classic Lu cuisine soup that combines seasonal fresh walnuts with a rich, creamy broth. The walnuts are tender yet crunchy, and the broth is silky and luscious, offering a warm and nourishing experience for autumn.
Ingredients
12 items- Fresh walnut kernels 200g
- Stock (chicken or pork bone) 500ml
- Whole milk 200ml
- Jinhua ham 20g
- Baby bok choy 6 heads
- Scallion 1 section
- Ginger 3 slices
- Salt 1 tsp
- White pepper powder 1/2 tsp
- Cornstarch slurry as needed
- Cooking oil 1 tbsp
- Goji berries a pinch
Nutrition
Steps （8 steps）
Prepare all ingredients. Remove walnut kernels from shells, blanch in boiling water for 2 minutes, then peel off the brown skin while hot (it will come off easily). Immediately drop the peeled kernels into ice water to prevent discoloration and keep them crunchy. Finely mince the Jinhua ham, halve the baby bok choy, slice the scallion and ginger.
Make the creamy broth. In a deep pot, combine 500ml stock and 200ml milk. Bring to a gentle simmer over medium heat, then reduce to low. Skim off any foam, and let it cook at a low simmer for 5 minutes until the broth turns milky white and rich. Do not boil vigorously, as the milk may curdle. Turn off heat and set aside.
Sauté the aromatics. In a small skillet, heat 1 tbsp oil over medium heat until it shimmers (about 150°C). Add the sliced scallion and ginger, and stir-fry for about 30 seconds until fragrant and the edges turn slightly golden. Turn off the heat.
Pour the sautéed scallion and ginger together with the oil into the broth pot. Bring the broth to a full boil over high heat to infuse the flavors.
Add the walnuts. Drain the soaked walnut kernels thoroughly and gently drop them into the boiling broth. Sprinkle in the minced Jinhua ham, stir gently, and reduce the heat to medium. Cook for 3 minutes, allowing the walnuts to absorb the savory flavors while remaining tender-crunchy.
Season and thicken. Stir in 1 tsp salt and 1/2 tsp white pepper. Re-stir the cornstarch slurry to avoid settling, then pour it slowly along the edge of the pot while vigorously stirring the broth in one direction. As soon as the broth thickens slightly and coats the back of a spoon, turn off the heat.
Add the vegetables. Gently place the baby bok choy into the broth. Cook over low heat or using residual heat for about 1 minute until the leaves turn bright green and the stalks are tender yet crisp. Immediately turn off the heat.
Plate and garnish. Arrange the baby bok choy at the bottom of a large soup bowl in a circle. Ladle the walnuts and broth into the center. Sprinkle a few soaked goji berries on top for color. Serve immediately while hot.
Tips
Peel the walnut skin while still hot, as it becomes difficult once cooled. Soak peeled walnuts in ice water to keep them crunchy and prevent darkening. Avoid boiling the milk at high heat to prevent curdling. If Jinhua ham is unavailable, you can substitute with bacon, though the flavor will differ. The cornstarch slurry should be just enough to lightly thicken the broth; do not over-thicken.
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