I’m a huge fan of Yottam Ottolenghi and Sammi Tamimi’s Jerusalem cookbook. Full of stories from their hometown, it is brimming with delicious recipes using fresh ingredients from the whole of the East Mediterranean. Working at Gourmet Goat and learning about the food of the area from Nadia who grew up in Cyprus, it was great to see the familiar ingredients and learn even more about the food of the region.

One recipe that stood out for me straight away was the Pistachio Soup which looked rich and creamy but also savoury. I immediately thought of the fragrant rose petal jam which the Mango Girls had sent me. The decadent, nutty soup cut through with sweet jam with rose petal pieces. It had to work!

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Below is the recipe from the Jerusalem book slightly modified to work with the jam. I added some chopped nuts to the top for crunch and served the soup in an espresso cup (because that’s the kind of guy I am). Its so good but you only need a small portion so you can savour every spoonful.

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You can find The Mango Girls on Twitter @The_Mango_Girls or www.roderickthorneproduce.co.uk and find a range of fruit purées and other products to buy there.

Savoury
Print Recipe
Servings Prep Time
6 40 minutes
Cook Time Passive Time
20 minutes 30 minutes
Servings Prep Time
6 40 minutes
Cook Time Passive Time
20 minutes 30 minutes
Savoury
Print Recipe
Servings Prep Time
6 40 minutes
Cook Time Passive Time
20 minutes 30 minutes
Servings Prep Time
6 40 minutes
Cook Time Passive Time
20 minutes 30 minutes
Ingredients
Servings:
Instructions
  1. Preheat the oven to 180°C. Infuse the saffron in two tablespoons of just boiled water for 30 minutes
  2. Blanche the pistachios for one minute, then remove the skins by pressing them between your fingers while still hot. Ottelenghi says that this is not totally necessary but the more skins you remove the brighter green colour you will achieve from the finished soup. And this is important to contrast with the pink rose jam
  3. Spread the pistachios on a baking tray and roast for 8 minutes in the hot oven
  4. Heat the butter in a saucepan until foaming and add the shallots, ginger, leek, cumin, 1/2 teaspoon of salt and a pinch of black pepper. Sauté on a medium heat for 10 minutes until the leeks are soft
  5. Add the stock and half the saffron liquid. Cover the pan, reduce the heat and simmer for 20 minutes
  6. Reserve one small handful of the pistachios and blitz the rest of the nuts with half of the soup then return this to the pan with the rest of the soup. Add the orange and lemon juice, reheat the soup and adjust the seasoning to taste
  7. Serve the soup in small portions with the rose petal jam and roasted pistachios on top and drizzle with the remaining saffron liquid
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Ottolenghi’s Pistachio Soup with Rose Petal Jam

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