1 1/2 cup shelled natural, roasted pistachios 1 small onion, finely chopped 1/2 cup chopped celery 1 clove garlic, minced or pressed 1/4 cup butter or margarine 2 tablespoons dry sherry 1 can (49-1/2 oz.) chicken broth 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
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.
476 calories, 41 grams fat, 18 grams carbohydrates, 11 grams proteinper serving. This recipe is low in carbs.