Creamy Pistachio and Barberry Delight
Indulge in an exquisite culinary journey with this Creamy Pistachio and Barberry Delight. Inspired by traditional Middle Eastern flavors, this velvety soup makes use of ground pistachios to impart a unique richness and texture. The delicate sweetness of the nuts is beautifully contrasted by the tangy barberries, lightly sweetened with grape molasses, and complemented by a touch of citrus. Perfect as an elegant starter for dinner parties or a comforting, nourishing meal on cooler days, this dish promises to impress with its vibrant flavors and stunning presentation.
N/A
Servings
N/A
Calories
19
Ingredients
Ingredients
unsalted shelled pistachios
3/4 cup (skinned)
reduced-sodium chicken broth
2 cups
medium leek
1 (chopped, white and pale green parts only)
finely chopped onion
1/4 cup
garlic clove
1 (finely chopped)
fresh ginger
1/4 teaspoon (finely grated, peeled)
cayenne pepper
1/8 teaspoon
vegetable oil
1 1/2 tablespoons
cumin seed
1 tablespoon
coriander seed
1/2 teaspoon
water
2 cups
salt
3/4 teaspoon
black pepper
1/2 teaspoon
turmeric
1/8 teaspoon
rice flour
2 tablespoons
dried barberries
2 tablespoons (or substitute with cranberries soaked in hot water)
grape juice concentrate (grape molasses)
1/2 teaspoon (or substitute with grape jelly)
fresh orange juice
6 tablespoons
fresh lime juice
2 tablespoons
Instructions
1
Begin by cooking the unshelled pistachios in a small saucepan of boiling water for 1 minute. Drain and cool slightly, then rub the pistachios with your hands to remove the skins.
2
Transfer 1/2 cup of the skinned pistachios to a blender, reserving the remainder for garnish. Pour in the chicken broth and blend on high until the mixture is completely smooth, about 1 to 2 minutes.
3
Prepare the leek by chopping and washing it thoroughly in a bowl of cold water, then recover the clean pieces and add to a mixing bowl alongside the finely chopped onion, garlic, ginger, and cayenne pepper.
4
In a large heavy-bottomed saucepan, heat 1 1/2 tablespoons of vegetable oil over medium-high heat until shimmering. Add the cumin and coriander seeds, stirring for 10 to 30 seconds until fragrant and slightly darker in color.
5
Incorporate the leek mixture, cover the pan, and reduce heat to medium-low. Cook for about 5 minutes, stirring occasionally until the vegetables become softened.
6
Add the pistachio puree to the pan, along with water, salt, black pepper, and turmeric. Whisk in the rice flour, bring the soup to a boil while constantly whisking, then lower the heat and let it simmer gently for 30 minutes covered, giving it a stir every so often.
7
While the soup is simmering, heat the remaining 1/2 tablespoon of oil in a skillet over moderate heat. Add the barberries, grape molasses, and remaining skinned pistachios. Stir and cook for about 30 seconds to 1 minute until warmed through, being cautious not to burn the barberries. Set this mixture aside in a small bowl to cool.
8
After the soup has simmered, carefully puree it in batches in the blender until smooth. Return the soup to the pot, stir in fresh orange and lime juices, and bring it to a gentle simmer again. Adjust seasoning with additional salt and pepper to taste.
9
To serve, ladle the soup into bowls and generously top each serving with the barberry and pistachio mixture for an enticing crunch and a pop of color.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Pistachio and Barberry Delight?
It is a velvety, Middle Eastern-inspired soup that features ground pistachios for richness, balanced by tangy barberries and citrus juices.
How do I remove the skins from the pistachios?
Boil the unshelled pistachios for 1 minute, drain them, and then rub them with your hands to easily slide the skins off.
Can I substitute the barberries?
Yes, if you cannot find dried barberries, you can use dried cranberries soaked in hot water as a substitute.
What can be used instead of grape molasses?
Grape jelly can be used as a convenient substitute for grape juice concentrate or grape molasses.
Is this soup vegetarian?
As written, it uses chicken broth. To make it vegetarian, simply replace the chicken broth with a high-quality vegetable broth.
What gives the soup its thick, creamy texture?
The combination of a blended pistachio puree and a small amount of rice flour acts as a thickening agent to create a velvety consistency.
How should I prepare the leek for this recipe?
Use only the white and pale green parts, chop them, and wash thoroughly in cold water to ensure all grit is removed.
What is the purpose of the cumin and coriander seeds?
These seeds are toasted in oil at the beginning to release their essential oils and provide a fragrant, aromatic base for the soup.
How long should the soup simmer?
After adding the pistachio puree and rice flour, the soup should simmer gently for approximately 30 minutes while covered.
When should I add the citrus juices?
Fresh orange and lime juices should be stirred in after the soup has been fully pureed and returned to the pot.
How do I prepare the garnish?
Sauté barberries, grape molasses, and reserved pistachios in a skillet for about 30 to 60 seconds until warmed through.
Should I use salted or unsalted pistachios?
The recipe specifies unsalted shelled pistachios to better control the final sodium levels of the dish.
How much pistachio puree is used in the base?
The base uses a blend of 1/2 cup of skinned pistachios and 2 cups of chicken broth.
Is the soup spicy?
It has a very mild heat from 1/8 teaspoon of cayenne pepper, which complements the sweetness of the nuts and molasses.
Can I make this soup ahead of time?
Yes, you can prepare the soup in advance, but it is best to prepare the barberry and pistachio garnish just before serving.
What is the best way to puree the soup?
Carefully puree the soup in batches using a blender to ensure it is completely smooth before the final seasoning.
What type of flour is recommended for thickening?
Rice flour is recommended because it provides a smooth texture without altering the delicate flavors of the pistachios.
Can I use fresh ginger?
Yes, the recipe calls for 1/4 teaspoon of finely grated, peeled fresh ginger for a bright, zesty note.
Why do I need to whisk the soup while bringing it to a boil?
Constant whisking prevents the rice flour from clumping and ensures it integrates smoothly into the liquid.
What kind of oil should I use?
A neutral vegetable oil is best so that it does not compete with the flavors of the nuts and spices.
How much turmeric is in the recipe?
The recipe uses 1/8 teaspoon of turmeric, which provides a subtle earthy flavor and a warm golden hue.
What is the flavor profile of the barberries?
Barberries are very tart and tangy, which provides a sharp contrast to the creamy and sweet pistachio base.
How many servings does this recipe make?
While not explicitly stated in the source, the quantity of ingredients typically serves 4 people as a starter.
Can I use a food processor instead of a blender?
A blender is preferred for this recipe to achieve the necessary high level of smoothness for both the nut puree and the final soup.
What should I do if the soup is too thick?
You can thin the soup by adding a small amount of extra broth or water until you reach your desired consistency.
Does this soup contain dairy?
No, this recipe is naturally dairy-free, as the creaminess comes from the pistachios and rice flour.
How long does it take to cook the leeks?
The leeks and aromatics should be cooked for about 5 minutes over medium-low heat until softened.
What is the purpose of skinning the pistachios?
Removing the skins results in a smoother texture and a more vibrant green color for the soup.
Can I use lime juice only?
The recipe suggests a combination of orange and lime juice for a balanced citrus profile, but you can adjust the ratio to your preference.
How should I store leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days, reheating gently on the stove.