Pistachio-Orange Soup from Iran

Ingredients for 4 servings:

• 150 g pistachios
• 3 tbsp extra virgin cold-pressed olive oil
• 1 tbsp wheat flour
• 750 ml chicken broth
• 1 pinch of ginger powder
• n. B. Salt and pepper, freshly ground
• 100 ml orange juice
• 1 spring onion(s), finely sliced
• 1 orange(s)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Soup-e pesteh

First, finely grind the pistachios in a mortar and pestle or a food processor. Heat a saucepan (without oil or fat) to a high heat and toast the pistachio flour for about 3 minutes, stirring constantly. Stir constantly to prevent burning. As soon as the pistachios begin to brown and develop a pleasant aroma, immediately transfer them to a bowl. Heat the oil in the pan to medium heat and brown the flour, stirring continuously like a roux. Pour in the chicken stock, whisk vigorously, and bring to a boil. Add the pistachios and ginger powder, whisk vigorously again, and season with salt and pepper. Cover and simmer the soup gently for 25 to 30 minutes, stirring occasionally. Meanwhile, fillet the orange. To do this, generously cut off the top and bottom of the pan. Then, using a sharp knife, cut away the outer skin from top to bottom, making sure that all of the bitter white pith is removed. Now simply cut along the white membranes to the center; the fillets will fall out automatically. Thinly slice the spring onion. Finally, add the orange juice to the soup and let it warm through. Serve on warmed plates and garnish with the onion slices in the center and top with one or two orange segments.