Pistachio Soup Recipe
This spiced winter soup can be served warm or at room temperature. For an open house or cocktail party, serve petite portions in shot glasses or small mugs.
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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.
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