Hat-tou tong: Walnut soup
桃仁: 5兩 (five tael shelled walnuts)。
砂糖: 5兩 (five tael cane sugar)。
粟米粉: 2湯匙 (two TBS cornstarch)。
清水: 4盃 (four cups water: 1斤10兩)。
Blanch the walnuts briefly to loosen the skins adhering to the flesh. Spread out to dry.
Fry walnuts lightly in hot oil till pale golden, remove and drain.
Mix cornstarch smooth with some of the water.
Put the walnuts and the remaining water in a blender and whir till smooth entirely, then pour through a fine sieve or cheesecloth into a saucepan. Cook for several minutes before adding the sugar.
Stir to dissolve the sugar, and cook a little longer. Blend in the cornstarch to thicken the soup and make it velvety.
Let cool slightly before serving.
[Good for the brain and kidneys.]
Originally here: http://atthebackofthehill.blogspot.com/2013/11/sweet-times-two-cantonese-soup.html.