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    You are in: Home / Recipes / Pistachio Soup Recipe
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    Pistachio Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    45 mins

    30 mins

    Sandi (From CA)'s Note:

    Using pureed nuts as a thickener is common in the Middle East, but the flavor that Najmieh Batmanglij coaxes from pistachios in this creamy soup is a revelation. Sprinkled on top before serving, a mix of sour barberries, tamed slightly with grape molasses, and toasted whole pistachios adds a tart crunch. Courtesy Gourmet Magazine.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook shelled pistachios in a small saucepan of boiling water 1 minute, then drain and rub off skins.
    2. 2
      Transfer ½ cup skinned pistachios to a blander (reserve remainder), then add broth and blend until smooth, 1 to 2 minutes.
    3. 3
      Chop leek and wash in a bowl of cold water, agitating it, then lift out with a slotted spoon and transfer to a bowl along with onion, garlic, ginger and cayenne.
    4. 4
      Heat 2 T oil in a 3-4 quart heavy saucepan over moderately high heat until just beginning to smoke, then cook cumin and coriander seeds, stirring, until fragrant and a shade or two darker, 10 to 30 seconds. Stir in leek mixture, then reduce heat to moderately low and cook, covered, stirring occasionally, until vegetables are softened, about 5 minutes.
    5. 5
      Add pistachio puree, water, salt, pepper, and turmeric, then whisk in rice flour and bring to a boil, whisking constantly. Reduce heat to low and gently simmer, covered, whisking occasionally, 30 minutes.
    6. 6
      Meanwhile, heat remaining ½ T oil in a 7-8” heavy skillet over moderate heat until hot but not smoking, then cook barberries, grape molasses, and remaining ¼ c skinned pistachios, stirring, until combined and heated through, 30 seconds to 1 minute. (be careful not to burn barberries) Transfer to a small bowl.
    7. 7
      Puree soup in 2 or 3 small batches in blender (use caution when blending hot liquids) until smooth, transferring to a large bowl.
    8. 8
      Return soup to pot, then stir in juice and bring to a simmer. Season with salt and pepper. Serve soup topped with pistachio mixture.
    9. 9
      Cooks’ note: Soup, without citrus juice, can be made 1 day ahead and cooled, uncovered, then chilled, covered. Reheat, stirring in juice.
    10. 10
      Pistachio topping can be made 1 day ahead and kept covered at room temperature.

    Ratings & Reviews:

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    Nutritional Facts for Pistachio Soup

    Serving Size: 1 (225 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 169.0
     
    Calories from Fat 102
    60%
    Total Fat 11.3 g
    17%
    Saturated Fat 1.4 g
    7%
    Cholesterol 0.0 mg
    0%
    Sodium 323.1 mg
    13%
    Total Carbohydrate 13.6 g
    4%
    Dietary Fiber 2.3 g
    9%
    Sugars 3.7 g
    15%
    Protein 5.7 g
    11%

    The following items or measurements are not included:

    barberries

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