Pistachio Cream Soup

Inés Miselem
Christmas is here and so is this flavorsome pistachio cream soup recipe! This creamy pistachio soup is the epitome of savory and the parsley, leek, butter, chicken broth, and peas combo will prove it. Let’s keep these holly-jolly festivities warm with this creamy pistachio soup!
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Ingredients
6
Portions
  • 1 leek, sliced
  • 1/2 onions, chopped
  • 1/2 cups parsley, finely chopped
  • 1/4 cups wheat flour
  • 1/2 sticks butter
  • 1 cup whipping cream
  • 250 grams pistachios, peeled
  • 1/2 cups frozen peas
  • 1/2 cups white wine
  • 6 cups chicken broth
  • salt
  • ground white pepper
Preparation
0 mins
35 mins
Easy
  • Chop half the pistachios and set aside for garnish when serving cream of pistachio soup.
  • Finely chop onion and cut leek into slices.
  • In a pot, place half a stick of butter and sweat onion, leek, and peas. Add wheat flour and cook until slightly brown.
  • Pour chicken broth into the pot. Once it comes to a boil, lower heat, and cover.
  • Transfer vegetables and remaining pistachios to a blender and blend until smooth.
  • Pour previous mixture back into the pot and add white wine. Season with salt and ground white pepper.
  • Temper cream before pouring into the pot. Place cream in a bowl and add 3 tablespoons of soup stirring constantly. Once warm, pour previous mixture into the pot, mix ,and heat. Don’t let it come to a boil.
  • Serve pistachio cream soup garnished with chopped pistachios.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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