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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 6 |
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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. 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:
1. Cook shelled pistachios in a small saucepan of boiling water 1 minute, then drain and rub off skins.
2. Transfer 1/2 cup skinned pistachios to a blander (reserve remainder), then add broth and blend until smooth, 1 to 2 minutes.
3. 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.
4. 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.
5. 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.
6. Meanwhile, heat remaining 1/2 T oil in a 7-8” heavy skillet over moderate heat until hot but not smoking, then cook barberries, grape molasses, and remaining 1/4 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.
7. Puree soup in 2 or 3 small batches in blender (use caution when blending hot liquids) until smooth, transferring to a large bowl.
8. Return soup to pot, then stir in juice and bring to a simmer. Season with salt and pepper. Serve soup topped with pistachio mixture.
9. Cooks’ note: Soup, without citrus juice, can be made 1 day ahead and cooled, uncovered, then chilled, covered. Reheat, stirring in juice.
10. Pistachio topping can be made 1 day ahead and kept covered at room temperature.
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