Best 4 Turkish Walnut Soup Recipes

TURKISH LENTIL SOUP

Steps:

• Heat a large thick bottomed pot over medium heat. Add the oil, onion and carrot. Sauté, stirring regularly, until softened but not coloured, 8-10 minutes.
• Add the garlic, tomato paste, red pepper paste and sugar. Fry, stirring constantly, until aromas fill your kitchen and the tomato and pepper pastes have been cooked through and mixed well with the other ingredients, 1-2 minutes. Add the lentils and give it all a good stir.
• Add the water and season to taste with salt and pepper. The amount of water is for a fairly thin Turkish-style soup. Reduce the amount to 1 ltrs for a thicker version. Bring to a boil, pop on a lid and turn the heat down to low. Leave to simmer until the lentils are cooked through and starting to fall apart, around 15 minutes.
• Whizz with a stick blender (or regular blender, making sure not to overfill it). Leave off the heat for a few minutes.
• Meanwhile, melt the butter (or extra virgin olive oil) in a small pan or pot until melted and bubbling (or hot, in the case of the oil). Take off the heat and stir in the Aleppo pepper.
• Serve the soup warm with a spoonful of chili butter as well as a sprinkling of freshly chopped flat-leaf parsley, if you like. And don't forget a squeeze of lemon juice.

BUTTERNUT TURKEY SOUP

Steps:

• In a large saucepan coated with cooking spray, cook shallots in oil over medium heat until tender. Stir in the broth, squash, potatoes, water, thyme and pepper., Place cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Stir into soup. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Stir in turkey; heat through. Discard spice bag.

CREAM OF WALNUT SOUP

Steps:

• In a small saucepan, combine the first five ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Cool slightly. Transfer to a blender; cover and process until pureed. Strain., In a large saucepan, melt butter over medium heat. Stir in flour until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 1 minute or until thickened. Gradually stir in pureed mixture. Add cream; heat through (do not boil). Garnish with parsley.

WALNUT SOUP

Steps:

• Preheat oven at 350°F. In a large saucepan, bring 1 quart water to a boil over high heat. Add the walnuts and boil, uncovered, 1 minute. Drain well. Spread the walnuts on a cookie sheet lined with aluminum foil. Bake 15 to 20 minutes, or until golden and fragrant. Cool on a rack.
• Place the cooled walnuts in a food processor or blender with 1/2 cup cold water, and process until almost a smooth paste, scraping down sides of work bowl. Add 1/2 cup cold water and process until almost smooth.
• In a 2-quart saucepan, whisk the rice flour and 1 cup water until smooth. Whisk in the walnut puree and 2 1/2 cups cold water. Heat over medium-high heat, whisking constantly, until mixture comes to a boil. Cut the brown candy into smaller pieces. Add the brown candy, reduce heat to low, and simmer 10 minutes, whisking occasionally. The soup should be the consistency of a light cream soup. If mixture is too thick, whisk in up to 1/2 cup more water. Serve piping hot (no more than 1 1/2 cups per person.)