Pistachio Soup

• 3/4 cup unsalted shelled pistachio (4 oz, not dyed red)
• 2 cups reduced-sodium chicken broth (16 fl. Oz)
• 1 medium leek (white and pale green parts only)
• 1/4 cup finely chopped onion
• 1 garlic clove, finely chopped
• 1/4 teaspoon finely grated peeled fresh ginger
• 1/8 teaspoon cayenne
• 1 1/2 tablespoons vegetable oil
• 1 tablespoon cumin seed
• 1/2 teaspoon coriander seed
• 2 cups water
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/8 teaspoon turmeric
• 2 tablespoons rice flour
• 2 tablespoons dried barberries (aka "zereshk"... you can substitute cranberries soaked first in hot water)
• 1/2 teaspoon grape juice concentrate (grape molasses) or 1/2 teaspoon grape jelly
• 6 tablespoons fresh orange juice
• 2 tablespoons fresh lime juice

1. Cook shelled pistachios in a small saucepan of boiling water 1 minute, then drain and rub off skins.
2. Transfer 1/2 cup skinned pistachios to a blander (reserve remainder), then add broth and blend until smooth, 1 to 2 minutes.
3. Chop leek and wash in a bowl of cold water, agitating it, then lift out with a slotted spoon and transfer to a bowl along with onion, garlic, ginger and cayenne.
4. Heat 2 T oil in a 3-4 quart heavy saucepan over moderately high heat until just beginning to smoke, then cook cumin and coriander seeds, stirring, until fragrant and a shade or two darker, 10 to 30 seconds. Stir in leek mixture, then reduce heat to moderately low and cook, covered, stirring occasionally, until vegetables are softened, about 5 minutes.
5. Add pistachio puree, water, salt, pepper, and turmeric, then whisk in rice flour and bring to a boil, whisking constantly. Reduce heat to low and gently simmer, covered, whisking occasionally, 30 minutes.
6. Meanwhile, heat remaining 1/2 T oil in a 7-8" heavy skillet over moderate heat until hot but not smoking, then cook barberries, grape molasses, and remaining 1/4 c skinned pistachios, stirring, until combined and heated through, 30 seconds to 1 minute. (be careful not to burn barberries) Transfer to a small bowl.
7. Puree soup in 2 or 3 small batches in blender (use caution when blending hot liquids) until smooth, transferring to a large bowl.
8. Return soup to pot, then stir in juice and bring to a simmer. Season with salt and pepper. Serve soup topped with pistachio mixture.
9. Cooks' note: Soup, without citrus juice, can be made 1 day ahead and cooled, uncovered, then chilled, covered. Reheat, stirring in juice.
10. Pistachio topping can be made 1 day ahead and kept covered at room temperature.

pistachio, chicken broth, onion, garlic, ginger, cayenne, vegetable oil, cumin, coriander seed, water, salt, black pepper, turmeric, rice flour, barberries, grape juice concentrate, orange juice, lime juice

Taken from www.food.com/recipe/pistachio-soup-214279 (may not work)