turkish walnut soup

Ingredients

• Servings: 4
• 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
• 1/2 cup plain yogurt
• salt and ground black pepper to taste
• 1/4 cup chopped cilantro

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 35 mins


• 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 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.