home > recipes > meals / dishes > soups & salads > soups > cream-based

Cream of Pistachio Soup

recipe at a glance
ready in: 30-60 minutes
serves/makes:   6
  

recipe id: 6488

recipe tools

Printprint
Emailemail
Savesave
Photoadd photo
Reviewadd review
rate it!
share this recipe:
share on facebook share on google plus share on twitter share on pinterest

ingredients

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

directions

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.

shared by

rayt721

nutrition

476 calories, 41 grams fat, 18 grams carbohydrates, 11 grams protein per serving. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

Get our best recipes delivered right to you!
Sign up for our newsletters that feature hand-picked recipes


more recipes like cream of pistachio soup




ratings & reviews