For the recipe you need:
* Brazil nuts - 1.5 cups
* Chicken broth - 6 cups
* Butter - 2 tbsp
* Flour - 2 tbsp
* Peel nutmeg - 1 / 4 tsp
* Cream - 1 cup
* Grenades - 2 pcs.
* Salt and white pepper - to taste.
Heat the oven to 200oS and fry nuts for 10 minutes. With cooled nuts peel and grind in a food processor core. Heat the broth and add a bit of a nut. Stir until a paste. In a saucepan with a thick bottom sauté the flour in butter, then gradually add all the broth and mix well. Add nuts, cream (a little left) and seasonings and simmer on low heat for about 20 minutes. When the soup thickens add the remaining cream. Squeeze juice from one pomegranate and also add to the soup. Sprinkle with pomegranate seeds second soup before serving.
