Paprika & Red Pepper Soup with Pistachio Puree
1.2 tablespoons canola oil
2.1 small onion, diced
3.2 large red bell peppers, halved lengthwise, stemmed, seeded and diced
4.1-2 fresh green Thai or serrano chiles, stemmed and coarsely chopped
5.2 teaspoons sweet Hungarian paprika
6.1 teaspoon kosher or sea salt
7.1/2 teaspoon ground cardamom
8.1/2 cup unsalted shelled pistachios
9.2 cups vegetable broth or water
10.1 cup nonfat buttermilk
11.2 tablespoons whipping cream
12.1/4 cup finely chopped fresh cilantro or basil
1.Heat oil in a large saucepan or Dutch oven over medium-high heat.
2.Add onion, bell peppers and chile to taste.
3.Cook, stirring, until the vegetables release some of their juices and the onion is lightly brown around the edges, 3 to 5 minutes.
4.Sprinkle the vegetables with paprika, salt and cardamom and cook, stirring, until the spices are very fragrant, 1 to 2 minutes.
5.Add pistachios and broth (or water). Stir and bring to a boil.
6.Reduce the heat to medium-low and simmer, covered, stirring occasionally, until the peppers are fork-tender, 20 to 25 minutes.
7.Remove from the heat; let cool 5 minutes.
8.Transfer the soup to a blender and puree until smooth.
9.Return the soup to the pan.
10.Whisk buttermilk and cream in a bowl; stir into the soup.
11.Gently warm over low heat.
12.Serve sprinkled with cilantro.