Turkish Walnut Soup Recipes

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.

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.)

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.

Steps:

• Bring the meat, in one big piece, to a boil in the stock.
• Skim off the foam as necessary.
• Reduce heat and simmer, partly covered, for about 1½ hours.
• Remove and reserve the meat.
• When the meat has been cooking for an hour or so, melt the butter in a Dutch oven over medium heat, and stir in the onions.
• Fry for about 10 minutes, stirring occasionally, until the onions are soft and colored.
• Stir in the flour and cook, stirring, for about a minute.
• Add 1/2 cup stock and stir until smooth.
• Stir in the tomato paste and the tomatoes.
• Whisk in the rest of the stock, add the rice, and simmer, covered, for about 10 minutes.
• Add all the rest of the ingredients, except for the fresh herbs, and simmer them until the rice is tender--another 10 to 15 minutes.
• At this point, you can cut the meat into bite-sized pieces.
• When ready to serve, remove the soup from the heat, stir in the meat pieces and the 1/4 cup of fresh chopped herbs, cover, and let sit for 10 minutes.
• Stir in the remaining herbs and ladle into bowls.
• Serve with hearty bread and butter and a good Georgian red wine.