Our new apartment is ground level and we have our own little patio area. Last weekend Jonathan strung up fairy lights in the tree and I planted a little garden. We plan to eat dinner outside as much as possible this summer. With summer entertaining on our minds Lauren and I tried this lovely broccoli and pistachio soup from Six Course Dinner. It’s served chilled and would be the perfect starter for a summer dinner party.
Broccoli and Pistachio Soup
1 bunch organic broccoli
3/4 cup raw pistachios
2 cups vegetable broth
2 cloves garlic, chopped
1 tbsp rice wine vinegar
extra virgin olive oil
ricotta cheese or plain yogurt
Sautee broccoli florets over medium heat. Remove from heat before they are cooked through. In a medium pot bring vegetable broth to a boil. Add the broccoli, chopped garlic, and pistachios and reduce heat.
Remove from heat once the broccoli is cooked through. Use an immersion blender to puree the mixture until it’s smooth. Then strain it through a fine chinois. Add the rice wine vinegar and salt and pepper to taste. Once chilled garnish with olive oil, yoghurt, and pistachios. Enjoy!!
Photo collaboration with The Figs Heart.