Pistachio Soup

Pistachio Soup



4 servings.



1 tablespoon oil

⅓ cup barberries, picked over and rinsed thoroughly with cold water

1 teaspoon grape molasses or sugar

2 tablespoons pistachios kernels, picked over and any shell bits removed


1 cup raw pistachios kernels

2 tablespoons oil or butter

1 shallot, peeled and thinly chopped

1 leek (white and green parts), washed thoroughly and finely chopped

1 clove garlic, peeled and thinly sliced

½-inch fresh ginger, peeled and grated

1 tablespoon ground cumin

1 teaspoon ground coriander

½ teaspoon cayenne

1 tablespoon rice flour

8 cups chicken broth

1 teaspoon sea salt

¼ teaspoon pepper

1 teaspoon grape molasses or sugar

½ cup bitter orange juice or

mixture of 2 tablespoons fresh lime juice and ¼ cup orange juice


To make the garnish: Heat 1 tablespoon oil in a medium-sized skillet over low heat. Add the barberries, grape molasses, and 2 tablespoons water, and sauté for 1 minute (be careful, barberries burn easily). Add the pistachios and sauté for 20 seconds. Remove from heat and set aside.

To make the soup: Pick over the pistachios to be sure there are no broken shells or other particles in them. Grind the pistachios in a food processor or grinder until very smooth. Set aside. In a heavy, medium-sized pot, heat the oil over medium heat. Add the shallots, leeks, garlic, ginger, cumin, coriander, and cayenne. Sauté for 3 minutes. Add the rice flour and sauté for 1 minute. Add the broth, stirring constantly until it comes to a boil.

Reduce heat. Add pistachios, salt, pepper, and grape molasses. Stir well. Cover and simmer over medium-low heat, stirring occasionally, for 55 minutes. Add bitter orange juice. Adjust seasoning to taste.

Pour the soup into a tureen and garnish. Serve with hot flat bread.

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