Creamy California Walnut and Tomato Soup (Foodservice)

Medium Viscosity California Walnut Cream

1. Combine walnuts and water in a professional blender.

2. Start the blender on low, then quickly increase the speed to the highest speed.

3. Blend 3-5 minutes until a very smooth consistency, scraping sides as necessary.

4. Use immediately for hot preparations or cool over an ice bath, transfer to a container, and store in the refrigerator for up to 3-5 days.

Tomato Soup

1. In a large saucepan or pot, heat the oil over medium heat.

2. Add the onions and garlic, cooking for 5 minutes until they are translucent, being careful not to let them brown.

3. Stir in the walnuts, vegetable stock, salt, pepper, sugar, and tomatoes.

4. Bring the mixture to a boil, then immediately reduce the heat and simmer gently for 30 minutes.

5. Carefully transfer the soup to a blender. Add half of the fresh basil and blend until the mixture is very smooth.

Shaved California Walnut Parmesan

1. In a small bowl, toss walnut halves in oil, taking your time to ensure all crevices are coated.

2. Then, while tossing walnuts, sprinkle salt, then nutritional yeast.

3. Rest in the bowl for 2-5 minutes for the yeast to absorb the oil.

4. Press the coating into the nuts to achieve maximum adhesion.

5. Arrange in a single layer on a tray, cover with plastic wrap, and freeze for at least 30 minutes, or overnight.

6. Thinly shave on the thinnest setting of mandolin or truffle slicer, like shaved Parmesan.

7. Use immediately or store, covered and frozen, for up to a month.

Assembly

1. Ladle the finished soup into individual cups or bowls.

2. Finish by swirling in or spooning on the California Walnut Cream and garnishing with the remaining basil and Shaved Walnut Parmesan.