Composition / ingredients
Cooking method
1.Roast Brazil nuts in the oven at 200 degrees for 10 minutes, then let cool and remove the skin from them. The prepared nuts are crushed in a blender or in a food processor.
2. Pour the broth into a saucepan, send it to the fire, heat it up, add a little broth to the nuts and mix, the consistency should be pasty.
3. In a saucepan with a thick bottom, pour flour, add butter, send it to the fire, fry until a light golden hue, then gradually add the broth, mix so that there are no lumps. 
4. At this stage, add the nut mass to the broth, pour cream, enrich with ground nutmeg and white pepper, salt to taste.
5.Cook the soup on low heat until thickened, about 20 minutes.  
We arrange the soup on serving plates, decorate with herbs if desired.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Brazil nuts - 654 kcal/100g
- Salt - 0 kcal/100g
- Pepper - 26 kcal/100g
- Broth - 15 kcal/100g
- Nutmeg - 556 kcal/100g
