Pistachio Soup

Ingredients

• 1 cup shelled, unsalted pistachios
• pinch saffron threads
• 1 -2 tbsp olive oil
• 1 shallot, diced finely
• 25g ginger, finely chopped
• 1 leek, chopped finely
• 2 tsp ground cumin
• 1 garlic clove, minced
• 3 tablespoons rice flour
• 6 cups chicken or vegetable broth
• ¼ cup orange juice
• 2 tbsp lime or lemon juice
• salt and pepper to taste
• yogurt for garnish

Method

1. Infuse saffron in boiling water for 30 minutes.
2. For raw pistachios, de-skin after 1 minute immersed in boiling water then roast 8 min.
3. Finely grind pistachios in food processor.
4. Heat the olive oil in a heavy saucepan. Add the shallot, leek and spices. Sauté until translucent. Add the rice flour, stirring constantly. Add the broth and bring to a boil.
5. Add the ground pistachios, salt and pepper. Reduce heat. Cover and simmer for 45 minutes, stirring occasionally. Blend half or more of the soup.
6. Add the orange and lime/lemon juices, stir. Taste and adjust seasonings if needed.
7. Garnish with a swirl of yogurt or chopped pistachios. Can be served hot or cold.