PISTACHIO SOUP (PERSIAN)
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
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
PISTACHIO SOUP
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.
Provided by Sandi From CA
Categories Fruit
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Cook shelled pistachios in a small saucepan of boiling water 1 minute, then drain and rub off skins.
- Transfer ½ cup skinned pistachios to a blander (reserve remainder), then add broth and blend until smooth, 1 to 2 minutes.
- 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.
- 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.
- 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.
- 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.
- Puree soup in 2 or 3 small batches in blender (use caution when blending hot liquids) until smooth, transferring to a large bowl.
- Return soup to pot, then stir in juice and bring to a simmer. Season with salt and pepper. Serve soup topped with pistachio mixture.
- Cooks' note: Soup, without citrus juice, can be made 1 day ahead and cooled, uncovered, then chilled, covered. Reheat, stirring in juice.
- Pistachio topping can be made 1 day ahead and kept covered at room temperature.
Nutrition Facts : Calories 169.1, Fat 11.3, SaturatedFat 1.5, Sodium 323.2, Carbohydrate 13.7, Fiber 2.3, Sugar 3.8, Protein 5.8
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