Turkish Walnut Soup

Ingredients

• 0.3 cup cilantro leaves chopped
• 3 cloves garlic chopped
• 1 pinch ground cinnamon 
• 4 servings salt and ground pepper black to taste
• 1 tablespoon olive oil 
• 2  orange zest juiced
• 0.5 cup yogurt plain
• 3  shallots chopped
• 4 cups vegetable stock 
• 1 cup walnuts shelled

Equipment

• food processor
• frying pan
• sauce pan
• blender
• cutting board

Directions

1. Roast the walnuts in a dry frying pan over medium heat, stirring frequently, until golden brown and fragrant.
2. Remove the pan from the heat, and pour walnuts onto a cutting board to cool slightly; coarsely chop the nuts.
3. 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.
4. Add the chopped walnuts, orange zest, orange juice, and cinnamon, and boil for 1 minute.
5. 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.
6. Bring to a boil; reduce the heat and simmer for 4 to 5 minutes.
7. Remove from heat; stir in the yogurt, and season with salt and black pepper to taste.
8. Garnish with chopped cilantro.