Spinach & Pistachio Soup

I made this a couple of times, but the first time I didn't purée it. The result was that we enjoyed it, but it wasn't as exciting as spinach and pistachio soup should be. The next time I made it exactly the same way, but I did purée it, and suddenly everyone was so much more thrilled with it. 

I'm calling for almond butter, but if you could get or make pistachio butter, I think that would be ideal. As usual with spinach, about 20 minutes of the prep time is set aside just for washing and picking it over. If you used frozen spinach, you would cut off quite a lot of time. This is otherwise really a fast and simple soup to make. It's rich and not inexpensive, though, so ideal for entertaining - or maybe just treating yourself.

 

4 servings

1 hour prep time

 

 

10 ounces cooked spinach (about 8 cups fresh)

1 large shallot

2 tablespoons unsalted butter

1/2 cup finely chopped shelled pistachios

salt & freshly ground black pepper to taste

2 tablespoons almond butter

3 cups chicken stock

1/4 cup 10% cream

2 tablespoons coarsely chopped shelled pistachios

Wash and pick over the spinach, discarding any damaged leaves or tough stems. Wash and drain well again, then wilt them down in the soup pot, with a cover. Turn them into a strainer and rinse in cold water, then drain them, squeeze to remove as much water as possible, and chop finely. 

Peel and mince the shallot. 

Heat the butter in the bottom a large heavy-bottomed soup pot - there was one around here just a minute ago - and add the shallot. Cook gently over medium heat for about 5 minutes, sizzling gently. Add the chopped pistachios and continue for anther few minutes. Season with salt and pepper. 

 

While they cook, measure the almond butter out into a smallish bowl, and slowly mix in enough of the broth to make it quite loose and lump free. 

 

Add the prepared spinach to the pot, and cook for another few minutes. 

 

Add the almond butter mixture and the rest of the stock to the pan, and mix well. Puree the soup until very smooth, then return it to the pot and simmer for about 5 minutes. Mix in the cream, bring the soup back up to steaming hot, and serve at once, garnished with some coarsely chopped pistachios.

 

 

 

 

Last year at this time I made Mincemeat Pudding with Custard.