Pistachio Soup
soups
1/2 white onion; peeled
4 tomatillos; peeled and halved
4 Serrano chilies; stems removed
3 unpeeled garlic cloves
1 teaspoon vegetable oil
1 1/2 cups unsalted shelled pistachio nuts
2 cups chicken stock or canned chicken bro
1 cup loosely packed cilantro
3 black peppercorns
2 bay leaves
1/4 teaspoon sugar
1/4 teaspoon oregano
Salt and freshly ground black peppe
2 cups heavy cream.
Adapted from Mexicana Mama; January 26, 2000 / The New York Times
Time: 1 hour 15 minutes
1. Preheat oven to 425 degrees. Cut onion half in two, and place on a
baking sheet with tomatillo halves, chilies and garlic cloves. Rub
vegetables with oil, and bake until tender and lightly browned, about
20 minutes.
Peel garlic cloves, and transfer to a large saucepan, along with
other roasted vegetables; do not turn off oven.
2. Place pistachio nuts on a baking sheet, and bake until lightly
toasted, 5 to 7 minutes. Reserve 1/4 cup of nuts for garnish, and add
rest to saucepan of vegetables.
3. To the saucepan add chicken stock, cilantro, peppercorns, bay
leaves, sugar, oregano, and salt and pepper to taste.
Place over medium heat, and simmer for 15 minutes. Cool for about 15
minutes; discard bay leaves.
4. Purée soup using a food processor or blender. With processor
running, add cream and continue to purée until mixture is smooth.
Transfer soup to a clean saucepan, and place over low heat; do not
boil. Serve hot, garnished with reserved pistachio nuts.
Yield: 5 cups (4 to 6 servings).
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Per Serving (excluding unknown items): 111 Calories; 6g Fat (45.6% calories
from fat); 2g Protein; 14g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 3mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Vegetable; 1
Fat; 0 Other Carbohydrates.
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