Pistachio Soup

Name: Pistachio Soup
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 6 serving(s)
Ingredients: 3/4 cup unsalted shelled pistachio (4 oz, not dyed red); 2 cups reduced-sodium chicken broth (16 fl. Oz); 1 medium leek (white and pale green parts only); 1/4 cup finely chopped onion; 1 garlic clove, finely chopped; 1/4 teaspoon finely grated peeled fresh ginger; 1/8 teaspoon cayenne; 1 1/2 tablespoons vegetable oil; 1 tablespoon cumin seed; 1/2 teaspoon coriander seed; 2 cups water; 3/4 teaspoon salt; 1/2 teaspoon black pepper; 1/8 teaspoon turmeric; 2 tablespoons rice flour; 2 tablespoons dried barberries (aka "zereshk"... you can substitute cranberries soaked first in hot water); 1/2 teaspoon grape juice concentrate (grape molasses) or 1/2 teaspoon grape jelly; 6 tablespoons fresh orange juice; 2 tablespoons fresh lime juice

Submitted by Sandi From CA

"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."

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Ready In:: 1hr 15mins
Ingredients:: 19
Serves:: 6

ingredients

³⁄₄ cup unsalted shelled pistachio (4 oz, not dyed red)
2 cups reduced-sodium chicken broth (16 fl. Oz)
1 medium leek (white and pale green parts only)
¹⁄₄ cup finely chopped onion
1 garlic clove, finely chopped
¹⁄₄ teaspoon finely grated peeled fresh ginger
¹⁄₈ teaspoon cayenne
1 ¹⁄₂ tablespoons vegetable oil
1 tablespoon cumin seed
¹⁄₂ teaspoon coriander seed
2 cups water
³⁄₄ teaspoon salt
¹⁄₂ teaspoon black pepper
¹⁄₈ teaspoon turmeric
2 tablespoons rice flour
2 tablespoons dried barberries (aka "zereshk"... you can substitute cranberries soaked first in hot water)
¹⁄₂ teaspoon grape juice concentrate (grape molasses) or 1/2 teaspoon grape jelly
6 tablespoons fresh orange juice
2 tablespoons fresh lime juice

directions

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.