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Cold Pistachio Soup – Winning “Souper Bowl” Recipe

Tony Quintana, Head Chef at Kingston Residence of Santa Fe, is proud to share his 2018 “Souper Bowl” winning Cold Pistachio Soup recipe.

With food this delicious, why not leave the cooking and cleaning to our culinary staff?  Come in and see how simple and fun life can be at Kingston, stop in for a tour and a taste today.

 

Cold Pistachio Soup

Pairs great with spinach, ham and provolone cheese-wrapped crepes!

 

3 Tablespoons grapeseed oil

1 pound leeks, use both green & white parts, coarsely chopped

1 cup pistachios

1 clove garlic, minced

½ teaspoon ground cumin

Pinch of sea salt

3 ½ cups vegetable stock

3 ½ cups water

2 cups fresh mint or spearmint

Juice of two limes

Pinch of ground pepper

 

Heat the oil in a large, deep skillet over medium-high heat. Add leeks and cook until soft, about 10 minutes, stirring occasionally. Stir in the pistachios, garlic, cumin and salt. Cook for one minute. Add the stock and water and bring to a boil; then lower the heat and simmer uncovered ten minutes. Transfer to a blender, add pepper and blend until smooth. Add additional salt if needed – serve warm or refrigerate and serve. Serves 6-7 people.