Cream of Pistachio Soup
Cream soups are always so warming and tempting in the cold weather, but this one is good whether it's warm or cold outside. Pistachios give a wonderful flavor and balance to this superb cream soup recipe, and it's great for a hearty lunch or dinner with some just-baked crusty bread.
Cooking Time30 min
Ingredients
- 1 1/2 cup shelled (3 cups or 12 oz in shell) natural, roasted pistachios
- 1 small onion, finely chopped
- 1/2 cup chopped celery
- 1 clove garlic, minced or pressed
- 1/4 cup (1/8-pound) butter or margarine
- 2 tablespoon dry sherry
- 1 large can (49-1/2 oz.) or 6 cups regular-strength chicken broth
- 1/4 cup long-grain white rice
- 2 parsley sprigs
- 1 small bay leaf
- 1 cup whipping cream
- whole chives
Instructions
- Rub off as much of the pistachio skins as possible, set nuts aside.
- In a 4- to 5-quart pan over medium heat, cook the onion, celery, and garlic in the butter until onion is very limp but not brown, about 10 minutes, stir often.
- Add sherry, 3/4 cup of the pistachios, broth, rice, parsley, and bay leaf.
- Bring to a boil, then reduce heat, cover, and simmer until rice is tender to bite, about 25 minutes. Discard bay leaf.
- In a blender or food processor, whirl soup, a portion at a time, until very smooth.
- Pour through a wire strainer and discard residue.
- Return soup to pan. Add cream to soup and stir over medium-low heat until hot, 5 to 7 minutes.
- Garnish servings with whole chives and sprinkle with the remaining pistachios. Make 6-1/2 cups, enough for 6 first-course or 4 luncheon servings.