Pomegranate Recipes
Creamy Pear, Pistachio and Pomegranate Soup
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This elegant soup is perfect for entertaining. Make the soup and chill it, then simply garnish with ruby pomegranate Seeds and pale green chopped pistachios before serving. Serves 8

1 1/4 cups whole raw, shelled pistachios
6 firm ripe (about 3 pounds) Bartlett pears
1 cup pear juice
1 cup water
1 cup heavy cream
1/4 cup pomegranate juice
1/4 teaspoon ground cardamom, to taste
1/4 cup Stiebs Pomegranate Seeds, fresh or thawed

Preheat oven to 350°F. Spread pistachios on a baking sheet and bake until browned and fragrant, 7 to 8 minutes. Transfer to a plate to cool. Peel pears, cut into quarters and remove cores and stems. Place pears in a large saucepan with pear and pomegranate juice and water. Bring liquid to a boil, reduce heat to a simmer, cover and cook until pears are tender when pierced with a fork, about 20 minutes. Process 1 cup of toasted pistachios (reserve remaining nuts for garnish) in a blender until finely ground. Add cream and just enough pear cooking liquid to pistachios to achieve a smooth consistency.

Transfer pistachio cream to a large bowl. Puree pears with their cooking liquid in the same blender, in batches, until smooth and creamy. Add pureed pears to bowl with pistachio cream. Stir in ground cardamom to taste. Cool soup and chill completely, at least four hours or up to overnight. Serve soup garnished with Pomegranate Seeds and coarsely chopped toasted pistachios.

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