Today's recipe for a delightful chilled dessert soup is courtesy of the talented Simone Miller of Zenbelly. Paleo Soups and Stews is her 3rd and most recent cookbook and is is one you really should add to your library!
I am seriously in awe of how comprehensive this book is, with both hot and cold soups (like this sneak peek recipe) with plenty of International influence and bold flavors to keep things fresh and exciting.
In addition to a vast and tasty array of delicious soups and stews for--just as the subtitle says--every season, course, and occasion, this book also contains chapters for things to put in soup (like noodles, wontons, matzo balls, gnocchi), things to put on soup (like croutons, spiced yogurt), and of course so many wonderful things to serve with soup (like bread bowls, oyster crackers, biscuits, and baguettes).
Yes...now you can make a pot of dairy-free New England Clam Chowder and serve it right inside of a Bread Bowl (or load it up with Oyster Crackers!)
All in all there are over 100 recipes in this book, and they are easy to navigate for those on special diets thanks to the recipe notes for AIP, low(er)-carb, egg-free, or nut-free. There are also handy thumbnails with recipes that pair perfectly with others - for example, the Spicy Lamb Curry wants you to cook it with the Naan Bread and Raita, and the White Chicken Chili will make you forget you're even eating a Paleo meal when you serve it with the Tortilla Chips and Dairy-free Sour Cream.
In the back of the book there is a very handy, comprehensive special diets chart to let you know which recipes are compliant with each of the special diets and which ones are compliant with modifications.
I also love the 'Seasonal Soups' graphics which show you which soups are best to make during each season based on which produce is in season at that time.
I'm so thrilled that Simone let me share a recipe from the book with you so you can get a sneak peek inside. I was pretty much blown away when I saw this chilled dessert soup, and I can't think of anything better to enjoy on a hot summer evening! I know....citrus is in season in the winter, but dang it, this sounds amazing right now! ;-)
The orange pistachio soup has an AIP substitution, but you would have to treat the truffles as a reintro recipe. They're enjoyed on the side, anyway!
Orange Pistachio Soup with Raw Cacao Truffles
Nourishing, healthy soups aren't just for main dishes - they can also be dessert! Simone blew my mind with this amazingly delicious chilled dessert soup - great for warm weather days ahead!
IngredientsFor the Orange Pistachio Soup
- 1/4 cup shelled roasted and salted pistachios, plus minced pistachio for garnish
- 1 cup boiling water
- 1 tablespoon maple syrup
- 1/8 teaspoon salt
- 1 ruby red grapefruit
- 1 large Cara Cara or Valencia orange
- 1 blood orange or other small orange
For the Raw Cacao Truffles
- 1 cup raw cacao powder, plus more for coating
- 1/4 cup maple syrup
- 1 tablespoon coconut oil
- 1 tablespoon unsalted nut butter or sunflower seed butter
- pinch of fine sea salt
- FOR THE SOUP: Place the pistachios in a medium bowl and pour the boiling water over them. Set aside to soak for 1 hour.
- Drain the pistachios and place them in a blender with 1 cup of cool water, the maple syrup, and the salt. Blend on high speed for 1 minute, until smooth. Strain through a fine-mesh strainer and discard any pulp.
- Supreme the citrus: Using a sharp knife, cut off the top and bottom of each grapefruit and orange. Working from the top down and following the shape of the fruit, cut off strips of peel, making sure to remove the pith as well. Working over a bowl, cut between the membranes to release the segments. Squeeze the remaining juice from the peels and membranes into the bowl.
- Combine the citrus segments and their juices with the pistachio milk and chill for at least 1 hour before serving.
- Serve in shallow bowls with minced pistachios sprinkled on top.
- FOR THE TRUFFLES: In a food processor fitted with the S blade, process all of the ingredients. The mixture should look similar to damp dirt.
- With the motor running, add 1 teaspoon of water at a time until the mixture comes together into a solid mass.
- Roll the mixture into 12 small balls, then roll the balls in cacao powder, dusting off any excess so they’re just barely coated.
- Store in an airtight container in the refrigerator. Remove the truffles from the fridge 1 hour before serving.
Cook time: 00 hrs. 00 mins.
Total time: 10 mins.Tags: paleo, AIP, gluten-free, egg-free, autoimmune protocol, dessert, soup, cacao