Nut Soup
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Granny Margalit's nut soup

Traditional Nut-soup, in a recipe shared by Boaz-Cohen in his blog "London Calling"
Prep Time50 mins
Course: Soup
Cuisine: Nash Didan
Servings: 6 Epprox.
Author: Boaz Cohen


  • 2 Cup Walnuts
  • 4 Eggs Grandma's warm recommendation: Organic freedom eggs, because captive chickens lay bad eggs
  • 4 tbsp Sugar Grandma's recommendation: Organic brown sugar, heavy, moist and real, unprocessed
  • 1 tsp butter


  • Take a medium pot and slightly soak its bottom with quality olive oil. Bounce the nuts a little - and emphasize * a little *! - Be careful not to fry the nuts.
  • ill half of the medium pot with boiled water and pour the nuts into the pot. Let them cook for 15-20 minutes. If you have a very good quality butter, you can add a small piece for the taste.
  • Now comes the good part: Carefully scrabble the 4 eggs, carefully and while the nuts are bubbling in the water, add the eggs and stir slowly and well, continually, until the soup becomes... soup. That is (says my grandmother) until its clear to you by the texture that it is ... soup.


  • Pour into deep bowls and add, according to your personal taste, any extras. Banana cut into thin slices, 2 dark chocolate cubes, a tablespoon of nutella (my favorite addition), a touch of white whipped cream, almonds or pine nuts.
    You can also use yogurt (MD)