Inés Miselem

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Pistache cream

35 mins
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Nothing screams Christmas how a hot cream at the dinner on December 24. Enjoy this delicious pistachio cream with the ones you love the most.
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6 portions
  • 1 leek, in slices
  • 1/2 onions, chopped
  • 1/2 cups parsley, finely chopped
  • 1/4 cups wheat flour
  • 1/2 bars butter
  • 1 cup whipping cream
  • 250 grams pistachio, bare
  • 1/2 cups frozen pea
  • 1/2 cups white wine
  • 6 cups chicken broth
  • salt
  • ground white pepper


Chop half of the pistachios and reserve them for use as garnish when serving the cream.
Finely chop the onion and the pore into slices.
Place the half butter bar in a pot, squeeze the onion, the pore and the peas there. Add the flour and leave a few minutes until golden brown.
Pour the chicken broth, once it is boiled, lower the heat and cover it.
Once the vegetables are cooked, grind them together with half of the whole pistachios.
Return the mixture to the saucepan, add the white wine, season with salt and white pepper.
Finally temper the cream before adding it to the pot. To do this, place it in a bowl and add 3 tablespoons of the soup without stopping to move. Once it is warm add it to the pot, mix and heat but do not let it boil.
Serve and accompany with chopped pistachios.


Serve with crushed pistachios to the center of each dish.


Temper the cream before throwing it so it does not cut.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (2)
Daan Vdk
11/11/2018 11:25:46
Excelente receta, deliciosa!
Lau Ambia
27/12/2015 12:31:22
A través de iOS Riquísima

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