Turkish Walnut Soup recipe
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Ingredients
- 1 cup shelled walnuts 1 tablespoon olive oil 3 shallots, chopped 3 cloves garlic, chopped 2 oranges, zested and juiced 1 pinch ground cinnamon 4 cups vegetable stock ½ cup plain yogurt salt and ground black pepper to taste ¼ cup chopped cilantro
Nutrition Info
- 255.8 caloriescarbohydrate: 14.2 gcholesterol: 1.8 mgfat: 20.8 gfiber: 2.3 gprotein: 6.9 gsaturatedFat: 2.4 gservingSize: -sodium: 301.6 mgsugar: 4.2 gtransFat: : -unsaturatedFat: : -
Directions Turkish Walnut Soup
Directions
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Roast the walnuts in a dry frying pan over medium heat, stirring frequently, until golden brown and fragrant. Remove the pan from the heat, and pour walnuts onto a cutting board to cool slightly, coarsely chop the nuts.
Heat the olive oil in a saucepan over medium heat. Stir in the shallots and garlic, cook and stir until the shallots have softened and turned translucent, about 3 minutes. Add the chopped walnuts, orange zest, orange juice, and cinnamon, and boil for 1 minute.
Puree the mixture in a blender or food processor with 1 cup of vegetable stock. Return the soup to the saucepan and pour in the remaining 3 cups of vegetable stock.
Bring to a boil, reduce the heat and simmer for 4 to 5 minutes. Remove from heat, stir in the yogurt, and season with salt and black pepper to taste. Garnish with chopped cilantro.