By | October 31, 2016


In a small, heavy skillet on medium heat, toast black walnut pieces, shaking the pan, until they just begin to turn golden, about 3 minutes.

Put toasted walnuts in a blender with the cider and a large pinch of salt. Pulse until a loose, grainy paste is formed. Remove from the blender and set aside until you serve the soup.


  • 6 tablespoons black walnut pieces
  • 4 teaspoons apple cider
  • Salt
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