Recipe

Brazil Nut Soup Recipe

	Kukla / All my dishes 6 months, 3 weeks ago This is a recipe I got from one of my favourites, "Two Fat Ladies", Clarissa Dickson and Jennifer Paterson's 'Full Throttle' cookbook. I tried it because I thought it was interesting, and knowing how those two cooked, it had to be devinely ... More Prep:15m Cook:30m Servings:6	Kukla
	unique easy nutty soup

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Ingredients

12 ounces shelled brazil nuts

2 quarts good-quality chicken stock

4 TBSPS (1/2 stick) unsalted butter

1/3 cup all-purpose flour

Salt and freshly ground pepper, to taste

1/4 tsp ground mace

1 cup heavy cream (35% M.F., whipping or double cream)

2 pomegranates (see header notes)

Directions

Toast the nuts for about 10 minutes in a preheated 400 F oven, turning occasionally. Cool and rub the skins off the nuts with a clean kitchen towel. Grind finely in a food processor.

Heat the stock in a large pan. Add a ladle of stock to the nuts in the food processor - and pulse until the mixture is very smooth.

In another saucepan, melt the butter and stir in the flour (make a light roux). Add the brazil nut puree, then the remaining hot stock a ladle at a time, stirring after each addition.

Season with salt, pepper, and mace. Stir in the cream. Simmer gently for about 20 minutes, adding more cream if the soup is too thick.

Extract the juice from one of the pomegranates by slicing it in half and scooping out the seeds; place seeds in a strainer over a bowl, and crush them with the back of a spoon. Add the juice to the soup.

Serve in warmed shallow bowls, with a sprinkling of pomegranate seeds [from the remaining pomegranate].

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Comments

linebb956 6 months, 3 weeks ago said:
Oh my... I have a basket of pomegranates sitting on my counter now...
Can you get the brazil nuts shelled?
I HAVE to try this!

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