Cream of Pistachio Soup
Servings Prep Time
4servings 15minutes
Cook Time
40minutes
Servings Prep Time
4servings 15minutes
Cook Time
40minutes
Ingredients
  • 1 1/2cup shelled pistachiosdivided
  • 1 small onionfinely chopped
  • 1/2cup chopped celery
  • 1 clove garlicminced
  • 1/4cup butter
  • 2tablespoons dry sherry
  • 6cups chicken brothor 1 49.5-ounce can of chicken broth
  • 1/4cup cooked white rice
  • 2teaspoons dried parsley
  • 1cup heavy cream
  • chiveschopped
Instructions
  1. Rub off as much of the pistachio skins as possible, and set nuts aside. In a large pan over medium heat, cook the onion, celery, and garlic in the butter until the onion is translucent but not brown, for about 10 minutes, stirring often.
  2. Add the sherry, 3/4 cup of the pistachios, broth, rice, and parsley. Bring to a boil, then reduce the heat, cover, and simmer until rice is tender to bite, about 25 minutes.
  3. 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.
  4. In a blender or food processor, or using an immersion blender, blend the soup until very smooth. Do this in batches if necessary, being careful to avoid steam burns. Pour through a wire mesh strainer and discard any large pieces. Return soup to pan to reheat. Serve topped with chopped chives.