Creamy Pistachio Soup
Velvety, nutty, and irresistibly indulgent, this Creamy Pistachio Soup is the ultimate comfort dish with a gourmet twist. Made with blanched raw pistachios, sautéed aromatics like onion, celery, and garlic, and enriched with luxurious heavy cream, this soup delivers a savory depth of flavor with subtle hints of cumin. The smooth and silky texture is achieved by blending the soup to perfection, creating a stunningly elegant dish that's as satisfying as it is beautiful. Garnished with fresh parsley or vibrant microgreens, it’s both aesthetically pleasing and packed with wholesome ingredients. Perfect as an appetizer or a cozy main dish, this pistachio soup recipe is a must-try for anyone looking to elevate their soup game. Ready in just 45 minutes, it’s ideal for busy weeknights or special occasions.
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Recipe Information
Ingredients
- 1 cup raw unsalted pistachios (shelled)
- 2 tablespoons butter
- 1 medium yellow onion (finely chopped)
- 1 stalk celery (finely chopped)
- 2 cloves garlic (minced)
- 2 tablespoons all-purpose flour
- 4 cups vegetable stock
- 1 cup heavy cream
- 0.5 teaspoons ground cumin
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley or microgreens (for garnish)
Instructions
In a small saucepan, bring 2 cups of water to a boil. Add the pistachios and blanch for 2-3 minutes. Drain and rinse with cold water, then gently remove the skins by rubbing them with a clean kitchen towel. Set the pistachios aside.
In a large pot, melt the butter over medium heat. Add the chopped onion, celery, and garlic. Sauté for 5-7 minutes until softened and fragrant.
Stir in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the vegetable stock, ensuring there are no lumps.
Add the blanched pistachios to the pot and bring the mixture to a boil. Reduce the heat to low and let it simmer for 15 minutes, allowing the flavors to meld together.
Using an immersion blender or working in batches with a countertop blender, puree the soup until smooth and creamy. If using a countertop blender, be cautious with the hot liquid and work in small portions.
Return the soup to the pot and stir in the heavy cream, ground cumin, salt, and black pepper. Heat gently over low heat for 5 minutes without boiling.
Taste and adjust the seasoning if necessary.
Ladle the soup into bowls and garnish with a sprinkle of fresh parsley or microgreens. Serve hot.
Nutrition Facts
Calories |
2122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.8 g | 210% | |
| Saturated Fat | 68.5 g | 342% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 4864 mg | 211% | |
| Total Carbohydrate | 116.0 g | 42% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 27.7 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 328 mg | 25% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 3194 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
