For this recipe you will need:
* brazil nuts - 1.5 cups
* chicken broth - 6 cups
* butter - 2 tbsp
* flour - 2 tbsp
* peel nutmeg - 1 / 4 tsp
* cream - 1 cup
* Garnet - 2 pcs.
* salt and white pepper - to taste.
Warm up the oven to 200oC and fry nuts for 10 minutes. With the cooled nuts to remove the peel and grind in a food processor core. Heat the broth and add a little to the nuts. Mix thoroughly until a paste. In a saucepan with a thick bottom sauté the flour in butter, then gradually add all the broth and stir well. Add nuts, whipped cream (a little left) and seasonings and simmer over 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.
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