It is said that Chinese believed that walnuts resemble the shape of the brain and, thus, are good for nourishing the brain. Walnuts are also associated with longevity, since walnut trees live for hundreds of years. This is a rich and creamy soup that is simply delicious.
2 cups shelled walnuts (can buy in huaho dried foods section), about 230 grams
1/4 cup rice flour (make sure it's NOT glutinous rice flour)
85g yellow rock sugar
Preheat oven at 350°F. In a large saucepan
Bring 1 litre of water (around 4.5 cups) to a boil over high heat. Then add the walnuts and boil, uncovered, 1 minute. Drain well.
Spread the walnuts on a cookie sheet lined with aluminum foil. Bake 15 to 20 minutes, or until golden and fragrant. Cool on a rack.
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 work bowl. Add 1/2 cup cold water and process until almost smooth.
In small pot, whisk the rice flour and 1 cup water until smooth. Whisk in the walnut puree and add 2 1/2 cups cold water.
Heat over medium-high heat, whisking constantly, until mixture comes to a boil.
Add the rock sugar slowly. Reduce heat to low, and simmer 10 minutes, whisking occasionally.
The soup should be the consistency of a light cream soup.
This soup is best served hot.