Binnur's Turkish Cookbook

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Tuesday, September 08, 2009

Pistachio Soup

(Kremali Fistik Corbasi)

Pistachio Soup
3 tbsp butter
4 tbsp all purpose flour
1 cup homogenized milk, warm
2 cup chicken broth
2/3 cup pistachios, unsalted, grounded
1/2 tsp nutmeg
Salt
Pepper

Garnish:
4 tbsp cream, %35
1/4 cup Antep pistachio (Turkish), unsalted, sliced
1/4 cup almond, blanched, sliced, lightly toasted

Cook the flour with butter for a few minutes in a medium sized pot. Slowly add the warm milk in it, stir constantly. Add the chicken broth, ground pistachio and nutmeg. Season with salt and pepper. Continue to stir until it is consistent, turn the heat off.

Immediately pour into individual bowls. Put 1 tablespoon of cream on top of each bowl. Sprinkle some pistachios and almonds on top.

4 servings.

9 Comments:

At 5:46 PM, Blogger Rosa's Yummy Yums said...

Nice presentation and color! That soup must have a wonderful flavor!

Cheers,

Rosa

 
At 7:52 AM, Blogger History of Greek Food said...

Wonderful soup! Just curious, is it of Iranian origin?

 
At 2:05 PM, Anonymous Saskia said...

Wow, this sounds like an interesting recipe. Which part of Turkey does it come from, or is it original? I know there is an almond soup in Spain...

 
At 10:18 PM, Blogger Binnur said...

Hi Saskia,
The recipe belongs to Gaziantep region in Turkey. Turkish cuisine also has own traditional Almond Soup:) One of the sources tells it was made for the Ottoman Sultan at Edirne Palace at 1539.

 
At 1:59 AM, Anonymous Anonymous said...

I have tried it . the taste was good but the color was nothing like your photo . it was almost white ! I ground the pictacho with the water , is that the reson ?

thanks

 
At 4:17 PM, Blogger Binnur said...

Hi,
Probably there are two reason for that.
1- Don't ground the pistachio with water.
2- You should use Antep pistachio that will give the desired colour as shown in the picture.
Please fallow the recipe:)

 
At 8:12 PM, Blogger Binnur said...

To History Of Greek Food,
Thank you:) Please note that every recipe I post on my site is of Turkish/Ottoman origin:) The only exception is the international recipes.
I asked some of my Iraninan friends about your question. They said, they don't cook nuts with the dishes. They use nuts as garnish.
Take care,

 
At 5:21 PM, Blogger Adrine said...

There are actually few Persian recipes that involve nuts. For example Fesenjan Khoresht is made with walnuts and is a hearty stew dish served with rice during winter months.

 
At 8:15 PM, Blogger Binnur said...

Hi Adrine,
Thank you for clearing it up, I personally don't know much about non-turkish cuisines.

 

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