Brazil Nut Soup
Make a creamy soup from unexpected ingredients and surprise the whole family! Brazil nut soup is a genuine restaurant-quality dish. You can adjust the consistency to your liking — thinner or thicker, however you prefer. The Brazil nuts give it a rich flavor and aroma.
nastja
Recipe author
Brazil Nut Soup
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 17 %
4 g
Fats 70 %
16 g
Carbohydrates 13 %
3 g
178 kcal
GI:
33
/
0
/
67
- Roast the Brazil nuts in the oven at 400°F (200°C) for 10 minutes, then let them cool and rub off the skins. Grind the prepared nuts in a blender or food processor. 2. Pour the broth into a saucepan and warm it over the heat. Stir a little of the warm broth into the nuts to make a paste-like consistency. 3. In a heavy-bottomed pot, combine the flour and butter, set over the heat, and cook until lightly golden, then gradually whisk in the broth so no lumps form. 4. Now stir the nut paste into the broth, pour in the cream, season with ground nutmeg and white pepper, and salt to taste. 5. Simmer the soup over low heat until it thickens, about 20 minutes. Ladle into bowls and garnish with fresh herbs, if you like. Enjoy!
Caloric 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
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