Creamy Carrot Ginger Soup with California Pistachios
Suggested Wine Pairing: Hungarian Dry Tokaji or Fumé Blanc
Yield
Ingredients
Pistachio Cream
1 cup California pistachios, roasted and lightly salted
2 tbsp cooking oil
3/4 – 1 cup water
Soup
3 tbsp butter
1-1/2 lb carrots, peeled and thinly sliced
1 medium onion, finely chopped (about 1-1/2 cups) 2 tbsp chopped green onions, green parts only
1/4 tsp Chinese five-spice powder
1/2 tsp salt
2 cups chicken stock
1 cup water
1 tbsp grated ginger
1 tbsp lemon or orange zest
1⁄2 cup crushed California pistachios
Instructions
Pistachio Cream
Combine all ingredients in a food processor and blend until smooth, adjusting amount of water to desired consistency. Set aside.
Soup
Melt butter in a soup pot over medium heat. Add sliced carrots, onion, and green onions; cook, stirring occasionally, until onion is softened, about 6 – 8 minutes. Add Chinese five-spice and salt. Stir in stock, water, grated ginger, and lemon zest. Reduce heat; simmer until carrots are softened, about 15 minutes. Pour soup into a blender and blend until smooth. Stir in pistachios.
Assembly
Chopped cilantro
Chopped green or yellow chives
Crushed California pistachios
Pistachio cream
Pour soup into individual soup bowls. Swirl in a small amount of pistachio cream. Garnish with cilantro, chives, and crushed pistachios.
Equipment, smallware and tools: Soup pot, food processor, blender, spatula or wooden spoon, ladle, cutting board, Chef’s knife, peeler, soup bowls, and measuring spoons.
Ingredients
Pistachio Cream
125 g California pistachios, roasted and lightly salted
30 g cooking oil
180 – 240 ml water
Soup
40 g butter
680 g carrots, peeled and thinly sliced
1 medium onion, finely chopped (about 160 g) 20 g chopped green onions, green parts only
0.5 g Chinese five-spice powder
1 g salt
480 ml chicken stock
240 ml water
5 g grated ginger
5 g lemon or orange zest
50 g crushed California pistachios
Instructions
Pistachio Cream
Combine all ingredients in a food processor and blend until smooth, adjusting amount of water to desired consistency. Set aside.
Soup
Melt butter in a soup pot over medium heat. Add sliced carrots, onion, and green onions; cook, stirring occasionally, until onion is softened, about 6 – 8 minutes. Add Chinese five-spice and salt. Stir in stock, water, grated ginger, and lemon zest. Reduce heat; simmer until carrots are softened, about 15 minutes. Pour soup into a blender and blend until smooth. Stir in pistachios.
Assembly
Chopped cilantro
Chopped green or yellow chives
Crushed California pistachios
Pistachio cream
Pour soup into individual soup bowls. Swirl in a small amount of pistachio cream. Garnish with cilantro, chives, and crushed pistachios.
Equipment, smallware and tools: Soup pot, food processor, blender, spatula or wooden spoon, ladle, cutting board, Chef’s knife, peeler, soup bowls, and measuring spoons.
Martin Yan
