Spinach soup with pistachio-shrimp dumplings

Spinach soup:


6-8 oz fresh spinach
2-4 cups chicken broth or water
1 tbs butter
1 tbs olive oil
2 tbs cream (milk works too)
Salt, pepper

Heat the chicken broth separately. Heat the olive oil and butter in a pan. Add the spinach and cook on high for 1 minute. Add the hot broth and turn off the heat. Season with salt and pepper. Blend thoroughly in a blender. Start the blender slowly, mine blew the lid off even with my hand over it, due to the heat. Add cream at the end or before serving.

Shrimp dumplings:

¼ cup raw pistachios
2 tbs flour
2 tbs olive oil
2 tbs cream
1 cup chicken broth
1 clove garlic
¼ onion
2 eggs
8-10 oz shrimp and fish
Bread crumbs


Roast the pistachios in the olive oil over low heat for 5-10 minutes. Remove the pistachios and make a roux with the remaining oil and the flour (sauté the flour until it smells toasty). Add half the chicken broth to the roux until it bubbles, and remove heat. Combine remaining ingredients except for the roux and bread crumbs in a blender and blend well. Combine blender mix with the roux. Add bread crumbs if needed to get a thick paste. Drop spoonful sized dumplings into lightly boiling soup and cook for 5 minutes.

Serve with toasted baguette slices.

These dumplings are very soft, if you have any suggestions for a fish ball recipe with a firmer consistency, let me know!