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Soup: South of the Border Pistachio Soup

Source of Recipe

Internet


Recipe Introduction

Rich pistachio nut flavor with the spicy bite of crushed red pepper, make this perfect for supper on a cool fall evening.

List of Ingredients

1-1/2 cups pistachio nuts, unsalted, shelled
2 tablespoons dehydrated minced onions
1 can (11 ounces) tomatillos, undrained
1 teaspoon crushed red pepper
1 tablespoon garlic powder
1 can (14.5 ounces) chicken broth
1 tablespoon dried cilantro
1 teaspoon black pepper, coarse ground
2 bay leaves
1/4 teaspoon ground oregano
1/4 teaspoon salt
1 can (12 ounces) evaporated milk



Recipe

Preheat oven to 425º F.

Place pistachio nuts on a baking sheet and bake until lightly toasted, about 5 to 7 minutes.

Combine nuts, onions, tomatillos, red pepper, garlic powder, chicken broth, cilantro, black pepper, bay leaves, oregano and salt in stock pot. Bring to a boil and simmer over medium heat for 10 minutes. Remove from heat and discard bay leaves.

Puree soup in blender or food processor. Add evaporated milk. Ladle into bowls.

Garnish with sour cream and additional crushed red pepper, if desired.


SERVES 4

Recipe Note: Tomatillos are green Mexican tomatoes, and are found in the canned vegetable area of most grocery stores.



Nutrition information per serving (1/4th of recipe): calories 436; total fat 30 g; saturated fat 7 g; cholesterol 25 mg; sodium 537 mg; total carbohydrate 30 g; dietary fiber 7 g; protein 18 g.