Following up with my Strawberry & Goat Cheese Salad + Rosé is a chilled soup recipe adapted from SixCourseDinner. I know, soup is typically something for the cooler months, but this chilled green soup is a healthy and delicious little dish to serve on the patio this summer. Christine and I had fun making this one, and look how fancy it turned out! You could really impress your friends with this, and it’s so simple to make.
Chilled 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
Bring a saucepan to medium heat with a bit of olive oil. Add the broccoli florets and cook until
bright green, but not cooked all the way through. In a medium pot, start to heat the vegetable
broth. Once boiling, add the broccoli, chopped garlic, and pistachios and lower the heat.
Cook for a few minutes (until the broccoli is nice and tender). Use an inverted hand blender
to purée the mixture as much as possible. Strain it through a fine chinois. Add the rice wine
vinegar and salt/pepper to taste. Let the soup cool before dividing into bowls and garnishing
with a few pistachios, a dollop of plain yogurt, and a drizzle of olive oil.
This soup is very wine friendly and I think a variety of white wines would pair lovely with it. I’ve chosen one of my favourite wines, an oaked chardonnay from a winery in Yolo County, California called Toasted Head. This winery is known for toasting their barrel heads to impart a mellow, toasted flavour into their barrel-aged wines. Their chardonnay has hints of coconut, lemon, and vanilla and it’s finished with a butter toast flavour. I love the unique ,almost woody, taste of this wine. It’s smooth and creamy but still crisp . At $18.00 a bottle this wine is a great way to treat yourself and your guests.
Happy patio season, enjoy!
[Photo collaboration with Baci&Baci]