Roasted paprika soup with pistachio oil

This is an awesome soup that I make over and over again. First time I made it, my son Martin of 12-13 years old, came into the kitchen while I was grilling the red peppers. He commented that they both looked and smelled burnt, and I explained that this was not a mistake, but the recipe actually is like that. Then he immediately replied, “oh, the recipe is perfect for you, mom, where it actually says you are supposed to burn the food!” I really have no idea where he gets it from ….

  • 2 red peppers (paprikas)
  • 50 ml mild olive oil
  • 1 yellow onion, finely chopped
  • 500 ml chicken stock
  • 1 star anise
  • 1 tbsp unsalted pistachio nuts
  • 1 tbsp flatleaf parsley, finely chopped
  • 100 ml walnut oil

Roast the peppers over an open flame, grill or in the oven on 250 degrees. Let them cool down in a plastic bag, and peel away the burnt skin. Dry them off with a kitchen paper, remove seeds, and roughly chopped them. Heat up the oil, and saute the paprika on low heat for appr 10 minutes.

Bring the chicken stock with the star anise, to the boil, and add the paprika mixture. Let it simmer for 5-10 minutes. Remove the star anise, and use a stick blender to process the soup. Season with salt and pepper to taste, and add a splash of vinegar, if desired.

Roast the pistachio nuts in a dry pan and let them cool. Finely chop the nuts together with the flat leaf parsley, and mix wtih walnut oil and a pinch of salt. Use a stick blender to achieve a nice green pistachio oil.

Ladle the soup in deep plates, and drizzle the pistachio oil over in a circle. Serve the rest of the oil on the side.

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