January 02, 2014I 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.