Recipe

Creamy Pistachio Soup Recipe

Print Recipe

Ingredients

Directions

Step #1 Sauté bacon In a large-ish saucepan over medium high heat until crisp.
Step #2 Remove the pieces & drain.
Step #3 Add the celery, onion, reduce heat, & garlic to the pan, & saute until the onion is translucent--about 5 mins.
Step #4 Spoon the vegetables out onto paper towels & blot away the bacon grease.
Step #5 Wipe out the saucepan, bay leaf, along with the bacon, then return the vegetables to it, & sherry.
Step #6 Bring to a simmer & allow to reduce until all the sherry has evaporated.
Step #7 Stir in the chicken stock & the rice.
Step #8 Bring to a boil, then reduce heat & let simmer for about 30 mins, when the rice is very soft.
Step #9 Meanwhile, heat the oil in a small skillet, add the pistachios, & toss until they are lightly browned--perhaps 2 or so mins.
Step #10 Drain on paper towels.
Step #11 When the rice is soft, discard the bay leaf & puree the pistachios & soup in a mixer, solids first.
Step #12 When smooth, return to saucepan.
Step #13 Stir in the cream & reheat.
Step #14 Spice up to taste.
Step #15 When ready to serve, ladle into bowls & garnish with minced parsley.
Enjoy the Creamy Pistachio Soup recipe