Cream of Pistachio Soup
ready in: 30-60 minutes
recipe id: 6488
cook method: stovetop
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 (49.5 ounce size) chicken broth
1/4 cup long-grain white rice
2 parsley sprigs
1 small bay leaf
1 cup whipping cream
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.
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