Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Soups >> Pistachio

Print this Recipe    Pistachio

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.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.