Pistachio Soup

Sharon made a Pistachio Soup to share with club members. The first time she tasted Pistachio Soup she was on a cruise, she had such fond memories of the soup she wanted to recreate it and share.

Sharon found her recipe on the HGTV website, posted courtesy of Marvi Drone Hidalgo;

Ingredients:

1-1/2 cups unsalted shelled pistachios, plus 1/2 cup for garnish
1 tablespoon olive oil
2 small shallots finely chopped
1 large garlic clove crushed
2 tablespoons rice flour
12 cups chicken broth
2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1/2 teaspoon turmeric
2 tablespoons fresh lime juice

Directions:

Bring 6 cups water to a boil in a large pot. Reduce heat and add 1-1/2 cups pistachios for about 2 minutes. Drain and remove pinkish skins. Transfer to a food processor. Pour in 2 cups broth and puree.

Add olive oil to a large saucepan over medium-high heat. Add cumin and turmeric and cook for about 30 seconds, or until fragrant. Add shallots and garlic and saute until soft but not brown, about 3 minutes. Whisk in pistachio puree, remaining broth, rice flour, salt and pepper. Cook uncovered for 5 minutes. Remove from heat and carefully pour into blender. Pulse for a minute and bring back to saucepan.

Ladle into bowls or shot glasses for appetizer-style serving. Garnish with chopped pistachios.

Sharon chose to serve her Pistachio Soup cold.  This was the first time members of the club had tried Pistachio Soup and were pleased that she shared this.