Pistachio Soup (Persian)

Ingredients

• 1 cup pistachios, shelled
• 1-2 tablespoon olive oil
• 1 shallot, diced finely
• 1 leek, chopped finely
• 1 garlic clove, minced
• 3 tablespoons rice flour
• 6 cups chicken broth or stock
• 1 teaspoon salt
• 1/4 teaspoon pepper or white pepper
• 1/4 cup orange juice
• 2 tablespoons lime juice or lemon juice
• 2 tablespoons pistachios, slivered (garnish)

Directions

1. 1

   Soak and rinse the pistachios a couple times, if salted. Finely grind the pistachios in a food processor.

2. 2

   In a heavy saucepan, heat the olive oil. Add the shallot, leek and the garlic. Saute until translucent. Add the rice flour, stirring constantly. Add the chicken broth and bring to a boil.

3. 3

   Add the ground pistachios, salt, and pepper. Reduce heat. Cover and simmer for 45 minutes, stirring occasionally.

4. 4

   Add the orange and lime/lemon juices, stir. Taste and adjust seasonings if needed. Garnish with pistachios and lime zest (optional) Can be served hot or cold.