Walnut and Garlic Soup
Ceviz Sarımsak Çorbası
This traditional Turkish soup delivers a rich, nutty flavor with a warming garlic kick that tingles the palate. The creamy, pale beige soup has a velvety smooth texture dotted with finely ground walnuts. It's perfect for cold winter days when you need something both nourishing and comforting.
Ingredients
Instructions
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Prepare walnut mixture
Remove crusts from bread and tear into small pieces. Soak in 100ml warm chicken stock for 5 minutes until completely softened. In a food processor, grind walnuts with garlic cloves for 2-3 minutes until very fine and paste-like. The mixture should look smooth with no large chunks. Do not over-process or it will become oily.
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Blend base ingredients
Add the soaked bread and soaking liquid to the walnut-garlic mixture in the food processor. Process for 3-4 minutes until completely smooth and creamy. The mixture should have the consistency of thick cream. Do not add extra liquid at this stage or the soup will be too thin.
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Heat the stock
Pour remaining chicken stock into a large saucepan and heat over medium heat for 4-5 minutes until steaming but not boiling. The stock should reach about 70°C and have small bubbles forming around the edges. Do not let it come to a full boil as this will affect the final texture.
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Combine and simmer
Gradually whisk the walnut mixture into the hot stock over low heat for 2-3 minutes until fully incorporated. The soup should be smooth and creamy without any lumps. Do not add the mixture all at once or it may curdle.
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Season and finish
Add olive oil, vinegar, salt, pepper, and paprika to the soup. Simmer on low heat for 12-15 minutes, stirring occasionally, until the soup thickens slightly and coats the back of a spoon. The surface should have a light sheen from the walnut oils. Do not boil vigorously or the oils will separate.
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Final adjustment
Taste and adjust seasoning over low heat for 2 minutes. The soup should have a balanced nutty-garlicky flavor with a slight tang from the vinegar. Remove from heat and let rest for 3-4 minutes before serving to allow flavors to meld. Do not reheat at high temperature once cooled.
Tips
Cooking Tips
For the smoothest texture, pass the finished soup through a fine mesh strainer before serving. This removes any remaining walnut pieces and creates an ultra-silky consistency that's restaurant-quality.
Alternatives
If you can't find fresh walnuts, use pre-shelled ones but toast them lightly in a dry pan for 2-3 minutes first. This intensifies their flavor and compensates for any staleness. Pine nuts can substitute for half the walnuts for a milder taste.
Serving & Storage
Serve hot in warmed bowls with a drizzle of good olive oil and a sprinkle of paprika. Pair with crusty bread or Turkish pide. Store leftovers in the refrigerator for up to 3 days and reheat gently over low heat, whisking to restore smoothness.
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