Pistachio Soup

Pistachio Soup is a spiced winter soup. It is wonderful for the holidays with its vibrant green color that embraces the festive holiday hues. When you want to serve soup at your holiday party, this soup is a rare and perfect complement at room temperature. So, you don’t have to worry about keeping it hot. Pistachio Soup is beautifully served in shot glasses for an open house or cocktail party.

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It is my opinion that Pistachio Soup is rooted in the Middle East where using pureed nuts as a thickener is common. This particular recipe involves real Pistachio nuts and a good portion of warm spices, such as cumin and turmeric which are common to the East. A spin on the original Iranian Pistachio Soup, I believe this version is much easier to make and does not involve many of the more ethnic ingredients like saffron, barberries or grape molasses. It’s a creamy luscious soup that will impress your holiday guests no matter what their taste buds desire. The sensationally rich soup is probably better served in petite portions due to its heaviness.

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Pistachio Soup

Ingredients

1-1/2 cups unsalted shelled pistachios, plus 1/2 cup for garnish

1 tablespoon olive oil

2 small shallots finely chopped

1 large garlic clove crushed

2 tablespoons rice flour

2 cups chicken broth

2 teaspoons salt

1/2 teaspoon black pepper

1 teaspoon ground cumin

1/2 teaspoon turmeric

2 tablespoons fresh lime juice

Method

  1. Bring 6 cups water to a boil in a large pot.
  2. Reduce heat and add 1-1/2 cups pistachios for about 2 minutes.
  3. Drain and remove pinkish skins. Transfer to a food processor. Pour in 2 cups broth and puree.
  4. Add olive oil to a large saucepan over medium-high heat. Add cumin and turmeric and cook for about 30 seconds. Add shallots and garlic and sauté until soft but not brown, about 3 minutes.
  5. Whisk in pistachio puree, remaining broth, rice flour, salt and pepper. Cook uncovered for 5 minutes.
  6. Remove from heat and carefully pour into blender. Pulse for a minute or until smooth.
  7. Return soup to pot, then stir in lime juice and bring to a simmer.
  8. Serve garnished with chopped pistachios in small bowls or shot glasses.
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