Recipes // Soups // Creamy Brazil Nut Soup

Creamy Brazil Nut Soup

By Chef Leticia Moreinos Schwartz
Serves 4
The day I went to the specialty store, Casas Pedro, I bought more Brazil nuts than I knew
what to do with. I’ve read all about the health benefits of Brazil nuts, but I adore castanha do
pará because eating them brings together all the wonderful elements of a nut and a coconut in
a single pod. I often use Brazil nuts for baking, but I also love them in this savory soup. The
coconutty flavors from the Brazil nut makes this warm and creamy soup a revelation.
  • 11/2 cups Brazil nuts
  • 4 cups chicken stock, hot
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons butter
  • 1 tablespoons extra virgin olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves
  • 1⁄8 teaspoon cayenne pepper
  • 1/2 teaspoon paprika
  • 2 tablespoons all-purpose flour
  • 1/2 cup heavy cream
  1. Preheat the oven to 325˚F.
  2. Place the Brazil nuts on a baking sheet, place them in the oven, and roast until they just start to become aromatic, about 12 minutes.
  3. Transfer to a plate and cool completely. Rub the Brazil nuts between your hands or use a dishtowel to peel away the thin brown skin; it should come off quite easily.
  4. Place the Brazil nuts in a food processor and process until completely ground. Add a ladle of the hot stock and season with salt and pepper.
  5. In a medium saucepan, melt the butter in the olive oil over low heat.
  6. Add the onion and cook, stirring occasionally with a wooden spoon, until softened and translucent, 3 to 5 minutes. Add the garlic and stir, then add the cayenne and paprika. Add the flour and cook, stirring constantly, until the flour just begins to foam, about 2 minutes.
  7. Add the nut mixture and the remaining chicken stock. Season with salt and pepper, bring to a simmer, cover, and simmer for 5 to 10 minutes, until heated through.
  8. Working in batches, puree the soup in a blender. Return the soup to a pot, place over low heat, add the heavy cream, and bring to a simmer again.
  9. Taste and adjust the seasonings, then ladle into warmed soup bowls and serve.
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