Pistachio Soup (Persian)

Submitted by Sephardi Kitchen

"Adapted from Najmieh Batmanglij's "Persian Cooking for a Healthy Kitchen". I have not yet had the chance to try this recipe, but it looks delicious and I cannot wait to test it out!"

 

• Ready In: 1hr
• Ingredients: 12
• Serves: 4

ingredients

• 1 cup pistachios, shelled
• 1 -2 tablespoon olive oil
• 1 shallot, diced finely
• 1 leek, chopped finely
• 1 garlic clove, minced
• 3 tablespoons rice flour
• 6 cups chicken broth or 6 cups stock
• 1 teaspoon salt
• 1⁄4 teaspoon pepper or 1/4 teaspoon white pepper
• 1⁄4 cup orange juice
• 2 tablespoons lime juice or 2 tablespoons lemon juice
• 2 tablespoons pistachios, slivered (garnish)

directions

1. Soak and rinse the pistachios a couple times, if salted. Finely grind the pistachios in a food processor.
2. In a heavy saucepan, heat the olive oil. Add the shallot, leek and the garlic. Saute until translucent. Add the rice flour, stirring constantly. Add the chicken broth and bring to a boil.
3. Add the ground pistachios, salt, and pepper. Reduce heat. Cover and simmer for 45 minutes, stirring occasionally.
4. Add the orange and lime/lemon juices, stir. Taste and adjust seasonings if needed. Garnish with pistachios and lime zest (optional) Can be served hot or cold.