Pistachio Potage Recipe

Name: Pistachio Potage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: lamb stock and tenderloin bits; tomato paste, 6 oz.; peanut butter, unsweetened, 8 oz.; clarified butter**; shallots, 3, fresh; pistachios, shelled, 1 pound; cumin, 3/4 teaspoon*; turmeric, 3/4 teaspoon*; cayenne pepper, 3/4 teaspoon*; black pepper, 1 teaspoon; salt, 1 tablespoon; water, 2 quarts; Vermouth, French, dry, 1/4 cup; garlic, powder and clove,minced; ginger, freshly grated; avocado, very thinly sliced; garlic/olive oil cooking spray; pitta, or any wheat flatbread.

Servings: persons

lamb stock and tenderloin bits
tomato paste, 6 oz.
peanut butter, unsweetened, 8 oz.
clarified butter**
shallots, 3, fresh
pistachios, shelled, 1 pound
cumin, 3/4 teaspoon*
turmeric, 3/4 teaspoon*
cayenne pepper, 3/4 teaspoon*
black pepper, 1 teaspoon
salt, 1 tablespoon
water, 2 quarts
Vermouth, French, dry, 1/4 cup
garlic, powder and clove,minced
ginger, freshly grated
avocado, very thinly sliced
garlic/olive oil cooking spray
pitta, or any wheat flatbread.

1
1. Over Night: Season lamb tenderloin bits with cumin, salt, turmeric, pepper, and cayenne.
2
2. Brown lamb in clarified butter or peanut oil (20 minutes).
3
3. Saute minced shallots and lamb.
4
4. Separate a portion of stock for blending.
5
5. Add shallots and lamb bits to stock base.
6
6. Blend peanut butter with tomato paste and stock which was set aside. ( Puree at high speed in electric blender).
7
7. Add peanut butter/tomato paste blend to lamb stock.
8
8. Add cayenne, salt, cumin, turmeric, and pepper.
9
9. Cook slowly until oil rises to the top (about 20 minutes). Skim off most -not all- of the oil.
10
10. Add garlic.
11
11. Add vermouth.
12
12. Sieve pistachios through nut mill (or coarsely grind).
13
13. Add pistachios to soup. Stir.
14
14. Add ginger to taste.
15
15. Allow to settle for several hours.
16
16. Slice avocado, very thinly, almost lucid.
17
17. Just prior to serving: Float avocado and sprinkle remaining pistachio bits as garnish.
18
NOTES:
19
* OR Garam Marsala combo mix
20
** OR peanut/sesame oil
21
*** Serve thusly: This soup can be served hot or cold. If served cold, chill thoroughly. Serve with pitta bread toasted on open flame. Prep bread with garlic/olive oil cooking spray prior to flaming.
22
2002 LLPoussaint Homes & Gardens magazine

No nutrition data on file — estimate from the ingredient list.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: lamb stock and tenderloin bits, tomato paste, 6 oz., peanut butter, unsweetened, 8 oz., clarified butter**, and more.

Yes, Pistachio Potage falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pistachio Potage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions