By | December 15, 2015


1. Place the vegetables in a large soup pot with the garlic, olive oil, salt and pepper and stir to coat them. Cook gently over medium heat until they begin to soften but don’t brown. Stir in ½ cup of the hazelnuts and add the broth. Simmer the soup until the vegetables are completely soft and tender, about 20 minutes. Allow the soup to cool.

2. In a blender or food processor, blend the soup with the honey and milk. Taste and adjust the seasoning.

3. Reheat gently and ladle the soup into bowls. Garnish each bowl with some minced chives or scallions, a teaspoon of brown butter, a sprinkle of sumac and some slightly crushed hazelnuts.

Recipe from Soup for Syria, Edited and photographed by Barbara Abdeni Massaad Interlink Books, 2015; 208 pages

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  • 4 cups peeled and cubed sweet white turnip
  • 1 small fennel bulb, outer leaves and core removed, roughly chopped
  • 1 small leek (white part only), roughly chopped and cleaned
  • 2 garlic cloves, peeled and sliced
  • 2 tablespoons olive oil
  • 1–2 teaspoons salt
  • 1 teaspoon ground black pepper
  • ½ cup hazelnuts, lightly toasted and skins removed, plus about 12 reserved for garnish
  • 5 cups rich chicken broth
  • 2 teaspoons honey
  • ½ cup almond milk or milk
  • 2 tablespoons finely minced chives or scallions
  • 2 tablespoons brown butter, for drizzling over the soup (optional)
  • Sumac, for sprinkling over the soup (optional)
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