Pistachio Soup

Name: Pistachio Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Moroccan, African
Ingredients: 200g shelled, unsalted pistachios; 25g butter; 1 medium onion, finely chopped; 2 garlic cloves, crushed; 1 medium leek, trimmed and finely chopped; ½ tsp cumin seeds; 1 tbsp cornflour, mixed into a paste with 2 tbsp cold water; 1 litre good-quality chicken stock; ½ tsp sea salt; ½ tsp black pepper; Juice of 1 orange; 1½ tbsp fresh lime juice; 100g Greek yoghurt; 1 tbsp pistachios, roughly chopped and toasted; Sumac

5 steps

Prep:20minCook:30min

Pistachios are Iran’s culinary treasure – no feast or celebration takes place without a big bowl of them on the table, and there is no surer way to a Persian’s heart than a gift of topquality pistachios. This is why you find such large boxes of them in patisseries across Iran, fashioned into heart-shaped arrangements and elaborately wrapped with bright fuchsia bows. What other country in the world would do that for a box of nuts? Here, they are used as the base for this incredibly rich and indulgent soup, which is perfect for special occasions or a festive spread.

Updated at: Thu, 17 Aug 2023 01:12:03 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories480.6 kcal (24%)

Total Fat32 g (46%)

Carbs32.8 g (13%)

Sugars12.1 g (13%)

Protein20.3 g (41%)

Sodium560.9 mg (28%)

Fiber6.4 g (23%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

soup

200gshelled unsalted pistachios

25gbutter

1onion

medium, finely chopped

2garlic cloves

crushed

1leek

medium, trimmed and finely chopped

½ tspcumin seeds

1 Tbspcornflour

mixed into a paste with 2 tbsp cold water

1 litrechicken stock

good-quality

½ tspsea salt

½ tspblack pepper

1juice of orange

1 ½ Tbspfresh lime juice

toppings

100ggreek yoghurt

1 Tbsppistachios

roughly chopped and toasted

sumac

Instructions

Step 1

Blanch the pistachios in a pan of boiling water for 2 minutes. Drain and then rub the nuts with your fingers, discarding the purple skins. Rinse in a bowl of hot water to remove any remaining bits of skin.

Step 2

Melt the butter in a large saucepan and add the onion, garlic and leek. Fry for 10 minutes until soft.

Step 3

Toast the cumin seeds in a small pan for a few minutes and then grind with a pestle and mortar or a spice grinder. Add to the pan along with the cornflour paste, stock, salt and pepper. Leave to simmer for 15 minutes.

Step 4

Pour the soup and the pistachios into a food processor and blend for at least 3 minutes, until you have a smooth consistency. Return the soup to the pan and add the orange and lime juice.

Step 5

Heat through, then taste and adjust the seasoning to your preference. Serve with a swirl of yoghurt, a few slivers of toasted pistachios and a pinch of sumac.

Notes

1 liked

0 disliked

There are no notes yet. Be the first to share your experience!