Pistachio Soup Persian Recipes

PISTACHIO SOUP (PERSIAN)

Pistachio Soup (Persian) image

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!

Provided by Sephardi Kitchen

Categories Onions

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

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)

Steps:

Soak and rinse the pistachios a couple times, if salted. Finely grind the pistachios in a food processor.
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.
Add the ground pistachios, salt, and pepper. Reduce heat. Cover and simmer for 45 minutes, stirring occasionally.
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.

Nutrition Facts : Calories 334.8, Fat 21, SaturatedFat 3, Sodium 1732.1, Carbohydrate 23.6, Fiber 4.2, Sugar 6, Protein 15.5

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