Pistachio soup

Ingredients for people 4

• 250 g of unsalted fresh pistachios
• 1 spoon of olive oil
• 1 shallots with wells
• 2 leeks (the white part) finely sliced
• 1 crushed clove of garlic
• 2 spoons of rice flour (as a thickener, you can also use cornstarch or plain white flour)
• 1 / 2 broth li
• 100 ml of bitter orange juice (or alternatively 2 tablespoons of fresh lime juice +1/2 cup of fresh orange juice)
• Salt
• Pepper
• Cumin (optional)
• Whole unsalted pistachios or zereshk (barberry in berries) for garnish.

Preparation

Grind the pistachios in the mixer. In a thick-bottomed pot, heat the oil and add the shallots, garlic and leeks. Once wilted, add the rice flour and stir, then add the broth and bring to a boil. Finally add the pistachios, season with salt and pepper and if you like, finish with a pinch of cumin. Continue to simmer for 45 'with the lid closed and over low heat, stirring occasionally. If the soup is too thick, you can add more broth. Add the orange juice and season with salt and pepper. You can serve the soup hot or cold.
Variation: in the absence of fresh pistachios, always unsalted, you can replace them with unsalted and peeled almonds.