Sopa De Castanha Do Para

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 1/2 cups brazil nuts
• 6 cups chicken broth (if using tinned make sure you follow any directions for dillution, otherwise this could be too salty)
• 2 tablespoons unsalted butter
• 2 tablespoons flour
• 1/4 teaspoon ground mace
• 1 cup cream
• 2 pomegranates
• salt
• freshly ground pepper

Recipe

• 1 preheat oven to 400 degrees f.
• 2 spread the nuts in a single layer on an non-stick baking sheet.
• 3 bake for 10 minutes, stirring once or twice to toast evenly.
• 4 remove and cool.
• 5 rub the skins off the nuts, and grind them in a food processor until finely ground.
• 6 heat the broth in a large pot over medium heat.
• 7 when warm, add about 1/2 c to the brazil nuts in the food processor, process until smooth.
• 8 melt the butter in a medium saucepan, remove from heat and stir in flour until smooth.
• 9 return the pan to the heat and stir until thickened.
• 10 add 3 cups of the broth into the pan a bit at a time, stirring constantly until thickened.
• 11 add the mixture in the saucepan back into the broth and mix well.
• 12 whisk in the nut mixture.
• 13 season with salt, pepper, mace.
• 14 blend well.
• 15 stir in cream and simmer gently (do not boil) for 20 minutes.
• 16 if the soup is thicker than you wish, add a bit more cream or broth.
• 17 cut the pomegranates in half, juice one in a juicer, and strain into the soup.
• 18 remove the seeds from the other pomegranate.
• 19 to serve, sprinkle pomegranate seeds over the soup in warm soup dishes.