Creamy Pistachio Soup Recipes

CREAMY PISTACHIO SOUP

Steps:

• Sauté bacon in a large saucepan over medium high heat until crisp. Remove the pieces and drain. Add the celery, onion, and garlic to the pan, reduce heat, and saute until the onion is translucent--about 5 minutes. Spoon the vegetables out onto paper towels and blot away the bacon grease.
• Wipe out the saucepan, then return the vegetables to it, along with the bacon, bay leaf, and sherry. Bring to a simmer and allow to reduce until all the sherry has evaporated. Stir in the chicken stock and the rice. Bring to a boil, then reduce heat and simmer for about 30 minutes, when the rice is very soft.
• Meanwhile, heat the oil in a small skillet, add the pistachios, and toss until they are lightly browned--perhaps 2 or so minutes. Drain on paper towels.
• When the rice is soft, discard the bay leaf and puree the pistachios and soup in a blender, solids first. When smooth, return to saucepan. Stir in the cream and reheat. Season to taste.
• When ready to serve, ladle into bowls and garnish with minced parsley.

CREAMY PISTACHIO POPS

Steps:

• In a small saucepan over medium heat, bring the evaporated milk to a simmer until small bubbles form around the circumference of the pot.
• Meanwhile, snip the tops of the tea bags and add to the evaporated milk. Whisk in the cardamom. Once the milk is simmering, turn the heat off, cover and let sit and steep for 30 minutes.
• Strain the evaporated milk into a large bowl. Whisk in the condensed milk, heavy cream and pistachios. Pour the mixture into ice pop molds, small bowls or a large bowl. Cover the bowls with a piece of plastic wrap to avoid freezer burn and the formation of a "skin." Pop them into the freezer and freeze overnight.
• When you're ready to serve, run the ice pop mold under hot water to loosen it. You can do the same thing for the smaller bowls if you'd like to serve it as a little kulfi half dome. Garnish with more nuts if you like and serve.

PISTACHIO CREAM PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the flour, walnuts, and butter and mix well. Press the mixture into the bottom of a 9 x 13 inch pan. Bake in the preheated oven until the nuts are fragrant and the crust is lightly browned, 20 to 30 minutes. Cool.
• Mix together the cream cheese, vanilla, confectioners' sugar, and 1 cup whipped topping. Beat well, and spread the filling over the cooled crust. Refrigerate for 1 hour.
• Mix the instant pudding with milk until thick. Spread the pudding over the cream cheese layer. Top with remaining whipped topping, sprinkle with nuts, and decorate with maraschino cherries.

PISTACHIO SOUP

Steps:

• Cook shelled pistachios in a small saucepan of boiling water 1 minute, then drain and rub off skins.
• Transfer ½ cup skinned pistachios to a blander (reserve remainder), then add broth and blend until smooth, 1 to 2 minutes.
• Chop leek and wash in a bowl of cold water, agitating it, then lift out with a slotted spoon and transfer to a bowl along with onion, garlic, ginger and cayenne.
• Heat 2 T oil in a 3-4 quart heavy saucepan over moderately high heat until just beginning to smoke, then cook cumin and coriander seeds, stirring, until fragrant and a shade or two darker, 10 to 30 seconds. Stir in leek mixture, then reduce heat to moderately low and cook, covered, stirring occasionally, until vegetables are softened, about 5 minutes.
• Add pistachio puree, water, salt, pepper, and turmeric, then whisk in rice flour and bring to a boil, whisking constantly. Reduce heat to low and gently simmer, covered, whisking occasionally, 30 minutes.
• Meanwhile, heat remaining ½ T oil in a 7-8" heavy skillet over moderate heat until hot but not smoking, then cook barberries, grape molasses, and remaining ¼ c skinned pistachios, stirring, until combined and heated through, 30 seconds to 1 minute. (be careful not to burn barberries) Transfer to a small bowl.
• Puree soup in 2 or 3 small batches in blender (use caution when blending hot liquids) until smooth, transferring to a large bowl.
• Return soup to pot, then stir in juice and bring to a simmer. Season with salt and pepper. Serve soup topped with pistachio mixture.
• Cooks' note: Soup, without citrus juice, can be made 1 day ahead and cooled, uncovered, then chilled, covered. Reheat, stirring in juice.
• Pistachio topping can be made 1 day ahead and kept covered at room temperature.

GREEN BEANS WITH CREAMY PISTACHIO SAUCE

Steps:

• Place green beans and salt in a Dutch oven; add water to cover. Bring to a boil. Cook, uncovered, until tender, stirring occasionally, 5-8 minutes. Drain and remove from pan., In the same pan, melt butter over medium heat. Add pistachios; cook and stir until pistachios begin to brown, 1-2 minutes. Stir in evaporated milk; bring to a boil. Cook until sauce is slightly thickened, 2-4 minutes. Add green beans; heat through, stirring to coat with sauce. Season with salt and pepper to taste.