Pistachio Soup
by Tarla Dalal

The moment you think of a green soup, it is spinach or herbs that come to your mind. And, the moment you think of a nut-based soup, it is almonds that crop up. Well, here is a creamy soup that breaks away from all norms and gives you a completely new experience!

Let’s raise the curtains to reveal the glorious Pistachio Soup. With an attractive but aesthetic green colour, an awesomely buttery aroma, the rustic flavour of pistachios and a rich mouth-feel derived from flour-thickened vegetable stock, this soup is something that is so unique you cannot compare it with anything else.

Travel to culinary heaven, with every spoonful of this delicious soup. Baked Garlic Celery Toast or Caraway Seed Toast or Toasted Triangles will make an amazing accompaniment to this nutty flavoured soup.

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Pistachio Soup recipe - How to make Pistachio Soup

5 tbsp pistachios
3 1/2 cups clear vegetable stock
2 tbsp butter
2 tbsp plain flour (maida)
2 drops green food colour
salt to taste

For The Garnish
2 tbsp pistachio slivers

Method

Put the pistachios in a blender and make a fine powder. Keep aside.
Heat the butter in a deep non-stick pan, add the plain flour and cook on a medium flame for 1 minute.
Add the stock, pistachio powder, green colour and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
Serve hot garnished with pistachios slivers.