Pistachio Soup

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 3/4 cup unsalted shelled pistachio (4 oz, not dyed red)
• 2 cups reduced-sodium chicken broth (16 fl. oz)
• 1 medium leek ( 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

Recipe

• 1 cook shelled pistachios in a small saucepan of boiling water 1 minute, then drain and rub off skins.
• 2 transfer ½ 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 ½ t oil in a 7-8â€? 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.
• 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.