- Cream of Pistachio Soup
- 1-1/2 cups 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 lb.) 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
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.