Savoury
Servings Prep Time
6 40 minutes
Cook Time Passive Time
20minutes 30minutes
Servings Prep Time
6 40 minutes
Cook Time Passive Time
20minutes 30minutes
Ingredients
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