Cream of Pistachio Soup

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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 tablespoons 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

  1. Rub off as much of the pistachio skins as possible, set nuts aside.
     
  2. 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.
     
  3. Add sherry, 3/4 cup of the pistachios, broth, rice, parsley, and bay leaf.
     
  4. Bring to a boil, then reduce heat, cover, and simmer until rice is tender to bite, about 25 minutes.  Discard bay leaf.
     
  5. In a blender or food processor, whirl soup, a portion at a time, until very smooth.
     
  6. Pour through a wire strainer and discard residue.
     
  7. Return soup to pan. Add cream to soup and stir over medium-low heat until hot, 5 to 7 minutes.
     
  8. 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.

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I am definitely going to try this receipe! I get tired of the same old boring foods, and this seems really weird in a good way to me! I'm not found of bay leaf, so I will leave it out, but I love the idea of a creamy soup with nuts and rice in it.

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