This past weekend our workout was a couple of snowball fights with the neighborhood kids. My husband and I were up against a bunch of beautiful rascals who thought they were safe, trying to hide behind their treehouse. I laughed so hard and felt totally like a kid again. Despite the running, ducking, sliding, climbing, the tips of my fingers and toes were freezing after a while. While my daughter was warming up in front of the fireplace, I made this comforting, nutritious winter soup—we were starving.
This beautiful green dish is quite easy to make, yet protein-rich and full of fiber and vitamins. Pistachios add a nutty character and creamy texture to the soup. Cilantro, although not the dominating taste in this soup, adds a refreshing touch once you bring the flavors together by blending everything. I love using vegetable broth and seasoning in this soup for extra flavoring and often use the Vegetarian Vegetable Broth and Seasoning from Seitenbacher.
Although entirely optional, a little sour cream makes it extra mild and balances out the cilantro. This soup is delicious and quite filling, perfect to warm up on cold winter days!
Make this delicious pea and pistachio soup anytime when you want something comforting, warm and nutritious!
- 2 tablespoons olive oil or butter
- 2 cloves garlic, chopped
- 3 or 4 shallots, chopped (about 5.5 ounces or 155 grams)
- ½ cup pistachios
- Salt and pepper
- ½ bushel cilantro (about 1 to 1 ½ cups chopped)
- 3 cups frozen peas
- 4 cups vegetable broth (32 fl ounces or 946 ml)
- 1 cup of water
- 1 teaspoon Vegetable Broth and Seasoning (I use Vegetable Broth and Seasoning from Seitenbacher)
- Sour Cream to garnish (optional)
- In a stockpot (minimum 5 QT), melt the butter or heat the oil over medium heat. Add in garlic, shallots, and nuts. Season to taste with salt and pepper. Cook and stir for about 2 minutes; do not allow to brown.
- Stir in the cilantro and the peas. Immediately add the vegetable broth and water. Season to taste with salt, pepper and vegetable seasoning. Let come to a gentle simmer and cook for 8 to 10 minutes or until the peas are ready. Stir occasionally.
- Turn the stove off and let the soup cool a little. With a hand mixer (or transfer into a blender), blend the ingredients until you receive the desired consistency. Reheat, if necessary, before serving.
- Serving suggestion: top off each cup or bowl of soup with one teaspoon of sour cream and stir into the soup. It deliciously softens the taste of the cilantro (optional).