Whether you like to toss them on a salad or directly into your mouth, this is the official day to enjoy these little gems. According to the American Pistachio Growers Association, pistachios are compatible with everything from honey and chocolate (dark, milk, or white) to oranges, lemons, and dried fruits like raisins, dates, and apricots. Spices that work well with pistachios include saffron, cardamon, cloves, sea salt, and pink peppercorns.
CREAMY CARROT SOUP
Being winter, I thought a warm soup might be fun. While roasted sunflower seeds or pepitas work beautifully with this soup, I think it best on January 26, National Pistachio Day, to use pistachios!
4 T butter
1 ½ lb peeled, thinly sliced orange carrots
1 lg sweet onion, finely chopped (about 2 c)
2 T chopped green onions (green parts only)
¼ tsp Chinese 5-spice powder
½ tsp sea salt
2 c chicken stock or bone broth
1 c water
1 T grated ginger
1 T orange zest
½ c crushed, salted pistachios (or roasted pepitas or sunflower seeds)
Optional garnishes: chopped cilantro, finely sliced green chives, crushed salted pistachios
Melt butter in large soup pot over medium heat; cook carrots, onion, and green onion for 6-8 minutes, stirring a few times. Add 5-spice powder, salt, stock, water, ginger, and zest. Reduce heat, cover, and simmer another 15-20 minutes. Pour into a blender; process till smooth and creamy. Stir in pistachios and serve, garnished as you prefer. Makes 6 servings.
KISS Tip: For an extra pistachio boost, swirl in a little Pistachio Cream before garnishing. Make Pistachio Cream by placing 1 c salted pistachios, 2 T olive oil, and ¾ – 1 c water (depending on your preferred consistency) in a food processor; blend till smooth.
