Turkish Walnut and Garlic Soup

Name: Turkish Walnut and Garlic Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 200 g walnuts; 8 clove garlic; 1000 ml chicken stock; 3 tbsp butter; 2 tbsp all-purpose flour; 200 ml heavy cream; 1 tsp salt; 1 pinch black pepper; 1 tsp paprika

Cevizli Sarımsaklı Çorba

This rich, creamy soup combines the nutty depth of walnuts with the aromatic warmth of garlic in a velvety broth. The pale golden color and smooth texture make it an elegant starter. Perfect for cold evenings when you want something both comforting and sophisticated.

Recipe Details

Prep 20 min

Cook 25 min

Servings 4

Difficulty Medium

Nutrition per Serving

385 Calories

12g Protein

37g Fat

8g Carbs

3g Fiber

This traditional Turkish soup showcases the marriage of two powerful flavors that have been paired in Anatolian cuisine for centuries. Walnuts, abundant in the Black Sea region, provide natural richness and protein, while garlic adds its characteristic pungency that mellows into sweet warmth during cooking. The combination creates a soup that's both rustic and refined. The texture is what makes this soup truly special - silky smooth yet substantial enough to satisfy. As you blend the walnuts, they release their oils, creating a natural creaminess without heavy dairy. The garlic transforms from sharp and biting to mellow and sweet, infusing the entire soup with aromatic depth. Serve this soup as an elegant starter for dinner parties or as a warming lunch on chilly days. The aroma alone will draw people to the kitchen - that distinctive scent of toasted nuts and sautéed garlic signals comfort and sophistication. Each spoonful delivers layers of flavor that develop on your palate, from the initial nuttiness to the lingering warmth of garlic.

Ingredients

200 g walnuts
8 clove garlic
1000 ml chicken stock
3 tbsp butter
2 tbsp all-purpose flour
200 ml heavy cream
1 tsp salt
1 pinch black pepper
1 tsp paprika

Instructions

Toast the walnuts

Place walnuts in a dry pan over medium heat for 3-4 minutes, stirring constantly until they smell fragrant and lightly golden. Remove from heat immediately when they start to smell nutty and aromatic. Do not let them burn or they will taste bitter.
Prepare garlic mixture

Peel and roughly chop the garlic cloves into small pieces. Melt butter in a large pot over medium-low heat for 1 minute. Add chopped garlic and cook for 4-5 minutes until soft and golden, stirring frequently. Do not let the garlic brown or it will become harsh.
Make flour base

Sprinkle flour over the softened garlic and stir constantly for 2-3 minutes over medium heat until the flour is cooked and smells toasty. The mixture should form a light paste without any raw flour smell. Do not let it stick to the bottom of the pot.
Add stock gradually

Slowly pour in chicken stock while whisking continuously over medium heat for 5-6 minutes until the mixture is smooth and starts to simmer gently. The liquid should be free of lumps and beginning to thicken slightly. Do not add stock too quickly or lumps will form.
Blend with walnuts

Add toasted walnuts to the simmering mixture and cook for 3-4 minutes. Remove from heat and blend everything with an immersion blender for 2-3 minutes until completely smooth and creamy. The mixture should be velvety with no walnut pieces visible. Do not over-blend or it may become too thick.
Finish and season

Return pot to low heat and slowly stir in heavy cream for 2-3 minutes until heated through and well combined. Season with salt and black pepper, tasting as you go. The soup should coat the back of a spoon lightly. Do not let it boil after adding cream or it may curdle.
Serve hot

Ladle soup into warm bowls and sprinkle each serving with a pinch of paprika for color and mild spice. Serve immediately while hot for the best texture and flavor. Do not let it sit too long as the nuts may settle to the bottom.

Tips

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Cooking Tips

Toast the walnuts just until fragrant - they continue cooking from residual heat. If the soup becomes too thick, thin it with warm stock rather than water to maintain flavor depth.

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Alternatives

Replace walnuts with blanched almonds for a milder flavor, or use vegetable stock instead of chicken stock for a vegetarian version. Coconut cream can substitute heavy cream for dairy-free needs.

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Serving & Storage

Traditionally served with crusty bread or Turkish pide. Store leftovers in refrigerator for up to 3 days and reheat gently, whisking in a splash of cream if needed to restore smoothness.