Turkish Walnut Soup

antifreez

"There's a few countries that claim to be the birthplace of walnut soup and countless variations and recipes. This particular version is Turkish, and it's one of my favourite autumn soups to make. I've specified vegetable stock in the recipe, although it's worth noting that I've used chicken stock in the past."
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Ingredients

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Original recipe yields 2 servings



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Directions

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  1. Roast walnuts in a dry frypan, then remove and chop them.
  2. Heat the oil in a large saucepan, add the shallots and garlic and cook 2-3 minutes.
  3. Add walnuts, cinnamon, orange zest and juice, and boil for 1 minute.
  4. Puree the mixture in a food processor with 1 cup of the stock, then return the mixture to the saucepan, adding the remaining stock.
  5. Bring to a boil and simmer 4-5 minutes.
  6. Just before serving, stir in the yogurt and season with salt and pepper to taste. Garnish with chopped cilantro.

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