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
CREAMY PISTACHIO SOUP
I bought a HUUUUUGE bag of shelled pistachios at Sam's Club today after seeing a delicious-sounding recipe in the latest issue of Gourmet. This actually isn't that recipe, but before I could input it, I ran across this one and freaked out. In a good way. (I think.) Can't wait to try this -- it sounds awesome.
Provided by Sandi From CA
Categories < 60 Mins
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Sauté bacon in a large saucepan over medium high heat until crisp. Remove the pieces and drain. Add the celery, onion, and garlic to the pan, reduce heat, and saute until the onion is translucent--about 5 minutes. Spoon the vegetables out onto paper towels and blot away the bacon grease.
- Wipe out the saucepan, then return the vegetables to it, along with the bacon, bay leaf, and sherry. Bring to a simmer and allow to reduce until all the sherry has evaporated. Stir in the chicken stock and the rice. Bring to a boil, then reduce heat and simmer for about 30 minutes, when the rice is very soft.
- Meanwhile, heat the oil in a small skillet, add the pistachios, and toss until they are lightly browned--perhaps 2 or so minutes. Drain on paper towels.
- When the rice is soft, discard the bay leaf and puree the pistachios and soup in a blender, solids first. When smooth, return to saucepan. Stir in the cream and reheat. Season to taste.
- When ready to serve, ladle into bowls and garnish with minced parsley.
Nutrition Facts : Calories 623.1, Fat 43.9, SaturatedFat 17.8, Cholesterol 97.8, Sodium 619.7, Carbohydrate 34.1, Fiber 3.2, Sugar 8.9, Protein 17.2
SPRING MINESTRONE VERDE WITH PISTACHIO PESTO
Step 1: Prep this simple soffritto and nutty pesto. Step 2: Make beautiful, clean soups on a whim.
Provided by Andy Baraghani
Categories Bon Appétit Bean Soup/Stew Spring Pistachio Basil Sugar Snap Pea Kale Parmesan Dinner Peanut Free Soy Free
Yield Serves 4
Number Of Ingredients 27
Steps:
- Make the soffritto:
- Heat oil in a large skillet over medium-high. Cook onions, leeks, and celery, stirring often, until soft but not browned, 6-8 minutes. Season with salt.
- Make the pesto:
- Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 6-8 minutes. Let cool; crush using a small saucepan (you want a mix of sizes).
- Pulse garlic, basil, parsley, and 1/3 cup oil in a food processor until a coarse purée forms. Transfer to a medium bowl and mix with Parmesan, lemon zest, crushed nuts, and remaining 1/3 cup oil; season with salt and pepper.
- Make the soup:
- Heat oil in a medium pot over medium-high. Cook thyme, bay leaf, and 1/2 cup soffritto, stirring often, until fragrant, about 2 minutes. (Reserve remaining soffritto for another use.) Add stock and bring to a boil. Reduce heat to a simmer and add sugar snap peas; cook until crisp-tender, about 4 minutes. Add kale, beans, and peas and cook until kale is wilted and peas are tender, about 3 minutes. Taste and adjust seasoning with salt and black pepper.
- Serve soup, topped with some Parmesan and red pepper flakes, with toast and pesto.
- Do Ahead
- Soffritto can be made 3 days ahead. Let cool; cover and chill, or freeze up to 1 month.
More about "pistachio soup recipes"
SAFFRON PISTACHIO SOUP (LITERALLY ONE OF THE BEST SOUPS …
From revivedkitchen.com
Reviews 2Estimated Reading Time 2 mins
BROCCOLI AND PISTACHIO CREAM SOUP RECIPE - NUTSTOP
From recipes.nutstop.com
CHILLED CORN & PISTACHIO SOUP RECIPE ON FOOD52
From food52.com
PAPRIKA & RED PEPPER SOUP WITH PISTACHIO PUREE
From eatingwell.com
5/5 (7)Total Time 50 minsCategory Healthy Vegetarian Soup & Stew RecipesCalories 243 per serving
- Heat oil in a large saucepan or Dutch oven over medium-high heat. Add onion, bell peppers and chile to taste. Cook, stirring, until the vegetables release some of their juices and the onion is lightly brown around the edges, 3 to 5 minutes. Sprinkle the vegetables with paprika, salt and cardamom and cook, stirring, until the spices are very fragrant, 1 to 2 minutes.
- Add pistachios and broth (or water). Stir and bring to a boil. Reduce the heat to medium-low and simmer, covered, stirring occasionally, until the peppers are fork-tender, 20 to 25 minutes. Remove from the heat; let cool 5 minutes.
- Transfer the soup to a blender (in batches if necessary) and puree until smooth. (Use caution when pureeing hot liquids.) Return the soup to the pan.
- Whisk buttermilk and cream in a bowl; stir into the soup. Gently warm over low heat. Serve sprinkled with cilantro (or basil).
PISTACHIO SOUP RECIPE | HGTV
From hgtv.com
Estimated Reading Time 1 min
SWEET POTATO SOUP - SIMPLE BUT GREAT! | RECIPETIN EATS
From recipetineats.com
SHELL SHOCK - BITTERSWEET
From bittersweetblog.com
ROASTED SWEET POTATO SOUP WITH PISTACHIO, ORANGE, AND MINT …
From seriouseats.com
PARSNIP, PEAR AND PISTACHIO SOUP - PALEO GLUTEN-FREE GUY
From paleoglutenfreeguy.com
PISTACHIO SOUP RECIPE, GOURMET RECIPES
From tarladalal.com
CREAMY BROCCOLI PISTACHIO SOUP – SUGAR FREE LONDONER
From sugarfreelondoner.com
30 SIMPLE PISTACHIO RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
FALL PISTACHIO BLENDER PUMPKIN SOUP - KROLL'S KORNER
From krollskorner.com
PISTACHIO SOUP RECIPE: HOW TO MAKE PISTACHIO SOUP RECIPE
From recipes.timesofindia.com
ROASTED BUTTERNUT SQUASH SOUP WITH SPICED PISTACHIOS
From savorysimple.net
CREAM OF PISTACHIO SOUP RECIPE | CDKITCHEN.COM
From cdkitchen.com
PISTACHIO CRUSTED SALMON | MANTITLEMENT
From mantitlement.com
48 PISTACHIO RECIPES FOR EVERY OCCASION | BON APPéTIT
From bonappetit.com
THIS BEET SOUP WITH PISTACHIOS RECIPE WILL BRIGHTEN YOUR WINTER
From washingtonpost.com
LOVE SOUP WITH PISTACHIO DUKKAH — GREEN KITCHEN STORIES
From greenkitchenstories.com
10 BEST PISTACHIO SOUP RECIPES | YUMMLY
From yummly.com
You'll also love