Pistachio Soup (Persian)

• 1 cup pistachios, shelled
• 1 -2 tablespoon olive oil
• 1 shallot, diced finely
• 1 leek, chopped finely
• 1 garlic clove, minced
• 3 tablespoons rice flour
• 6 cups chicken broth or 6 cups stock
• 1 teaspoon salt
• 1/4 teaspoon pepper or 1/4 teaspoon white pepper
• 1/4 cup orange juice
• 2 tablespoons lime juice or 2 tablespoons lemon juice
• 2 tablespoons pistachios, slivered (garnish)

1. Soak and rinse the pistachios a couple times, if salted. Finely grind the pistachios in a food processor.
2. In a heavy saucepan, heat the olive oil. Add the shallot, leek and the garlic. Saute until translucent. Add the rice flour, stirring constantly. Add the chicken broth and bring to a boil.
3. Add the ground pistachios, salt, and pepper. Reduce heat. Cover and simmer for 45 minutes, stirring occasionally.
4. Add the orange and lime/lemon juices, stir. Taste and adjust seasonings if needed. Garnish with pistachios and lime zest (optional) Can be served hot or cold.

pistachios, olive oil, shallot, garlic, rice flour, chicken broth, salt, pepper, orange juice, lime juice, pistachios

Taken from www.food.com/recipe/pistachio-soup-persian-387093 (may not work)