Pistachio Potage

Name: Pistachio Potage
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.

18 ingredients

1 steps

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.

Directions

1

{"0":"1. Over Night: Season lamb tenderloin bits with cumin, salt, turmeric, pepper, and cayenne.","1":"2. Brown lamb in clarified butter or peanut oil (20 minutes).","2":"3. Saute minced shallots and lamb.","3":"4. Separate a portion of stock for blending.","4":"5. Add shallots and lamb bits to stock base.","5":"6. Blend peanut butter with tomato paste and stock which was set aside. ( Puree at high speed in electric blender).","6":"7. Add peanut butter\/tomato paste blend to lamb stock.","7":"8. Add cayenne, salt, cumin, turmeric, and pepper.","8":"9. Cook slowly until oil rises to the top (about 20 minutes). Skim off most -not all- of the oil.","9":"10. Add garlic.","10":"11. Add vermouth.","11":"12. Sieve pistachios through nut mill (or coarsely grind).","12":"13. Add pistachios to soup. Stir.","13":"14. Add ginger to taste.","14":"15. Allow to settle for several hours.","15":"16. Slice avocado, very thinly, almost lucid.","16":"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.","23":"2002 LLPoussaint Homes & Gardens magazine"}