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Mike Riehls

Delicious soup from a gift of nuts


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Who knew pistachios could be turned into a scrumptious soup? Only Annie. photo by Virginia O. McCoy.

January 02, 2014
I received a gift of Germack pistachio nuts for Christmas. Who would think a bag of nuts could become a pot of delicious soup? It's a creamy flavorful soup that steps out of the usual soup zone. A taste that's worth stepping out for.

Cream of Pistachio Soup

1 1/2 cups shelled pistachio nuts, finely ground

4 slices of bacon, cut into 1 inch pieces

1/2 cup finely chopped celery

1/2 cup finely chopped onion

1 garlic clove, minced

1/2 cup dry sherry

1 bay leaf

6 cups chicken broth

1/4 cup white rice

1/4 cup chopped fresh parsley

1 cup heavy cream

white pepper to taste

Sauté bacon for a few minutes then add celery, onion and garlic and cook until veggies are soft and the bacon is crisp, about 5 to 7 minutes. Add bay leaf and sherry, raise heat and cook until sherry evaporates.

Add chicken broth and rice and bring pot to a boil. Lower to simmer, cover and cook for 30 minutes. Discard bay leaf.

Stir in 1 1/4 cups of ground nuts along with parsley. Cool for a bit then purée in small batches in a food processor until smooth.

Return to pot over low heat and stir in cream. Season with white pepper, ladle into bowls and garnish with a sprinkle of remaining chopped pistachio.

Serve this yummy soup as a starter or a main course with a fresh garden salad.

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