Pistachio Soup Recipe
Serves 4 as an entree; 8 as an appetizer
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
12 cups chicken broth
2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1/2 teaspoon turmeric
2 tablespoons fresh lime juice
Bring 6 cups water to a boil in a large pot. Reduce heat and add 1-1/2 cups pistachios for about 2 minutes. Drain and remove pinkish skins. Transfer to a food processor. Pour in 2 cups broth and puree.
Add olive oil to a large saucepan over medium-high heat. Add cumin and turmeric and cook for about 30 seconds, or until fragrant. Add shallots and garlic and saute until soft but not brown, about 3 minutes. Whisk in pistachio puree, remaining broth, rice flour, salt and pepper. Cook uncovered for 5 minutes. Remove from heat and carefully pour into blender. Pulse for a minute and bring back to saucepan.
Ladle into bowls or shot glasses for appetizer-style serving. Garnish with chopped pistachios.