Carrot “Cappuccino” with Pistachio Foam by Chef Roland Passot

Rating: 
Ingredients: 

Carrot Soup
6-8 organic carrots, peeled and chopped
1 lg sweet onion, peeled and minced
1 qt carrot juice
salt and pepper to taste
1 tsp cumin
1 tsp red wine or sherry vinegar
2 T olive oil or butter
6 tsp pistachio
Espelette Pepper

Pistachio Foam
1 cup whole milk
1 Tbsp + 1 tsp Pistachio paste
½ tsp salt

Instructions: 

In pan over medium heat, sauté (sweat) onion in oil or butter, without colorations until translucent. Add carrots and let sautée for five minutes more. Season with cumin, salt, and pepper. Add wine (or vinegar) and half of the carrot juice. Bring to a boil and simmer until carrots are cooked through.

Cool down for 5 minutes and blend (use a robot coupe or blender) with the rest of the carrot juice until smooth.

Heat milk in saucepan to just below a boil. Add the pistachio paste and salt, whisk until fully incorporated. Cool over an ice bath. Add cold pistachio milk to an ISI canister and charge twice with a cream charger.

Toast the pistachios with a little olive oil at 350*F. When the pistachios are toasted toss them with salt and espelette pepper to taste. Cool down and chop fine.

Pour hot soup into cappuccino cup and top with the pistachio foam. Garnish with the spiced pistachio.

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fun facts

Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.

According to a Penn State University study, it is suggested that pistachios reduce the body's biological response to stress.

One serving of pistachios has as much potassium (300mg, 8%) as an orange (250mg, 7%).

Pistachios are high in phytosterols which may lower cholesterol levels and decrease the risk of heart disease. In animal studies phytosterols have been shown to potentially have anti-cancer properties.

One serving of pistachios is 49 nuts, more than any other tree nut.

Forty-nine pistachios serve up to 20 percent of your Daily Value of B6, about the same as half an avocado.

You can obtain more dietary fiber from a serving of pistachios (3g) than a 1/2 cup of cooked broccoli, and the same amount of dietary fiber as an orange or an apple — approximately 10 percent of the Daily Value.

Just a single serving of pistachios provides you with the same amount of protein in a one-ounce serving of soybeans and can serve as a protein alternative to meat, poultry or beans according to the USDA Food Guide Pyramid.

Pistachios are a naturally cholesterol-free snack and contain just 1.5 grams of saturated fat.

Celebrate the greatness of nuts! October 22 is National Nut Day and February 26 is National Pistachio Day!