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Turkish Walnut Soup with Yogurt
By California Walnuts
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This version of Turkish soup is home cooking at its best. Toasted walnuts are chopped and then pureed along with fragrant spices and nonfat yogurt, making a wonderfully light but filling soup.
Toast the walnuts in a dry frying pan over medium heat, stirring frequently, until golden brown and fragrant.
Remove pan from heat, and place walnuts onto a cutting board to cool slightly; coarsely chop the nuts.
Heat the olive oil in a saucepan over medium heat. Stir in the shallots and garlic; cook and stir until the shallots have softened and turned translucent, about 3 minutes. Add the chopped walnuts, orange zest, orange juice and cinnamon, and simmer for 1 minute.
Puree the mixture in a blender or food processor with 1 cup of vegetable stock.
Return the soup to the saucepan and pour in the remaining 3 cups of vegetable stock. Bring to a boil; reduce the heat and simmer for 4 to 5 minutes.
Remove from heat; stir in the yogurt, and season with salt and black pepper to taste. Garnish with chopped parsley.
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