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Crunchy and creamy pistachio soup.

Pistachios add mellow flavor to this hot soup, both as an ingredient and as a crunchy garnish. You can serve small portions for a first course, or offer heartier servings as a luncheon entree, along with a crisp salad. Cream of Pistachio Soup 1-1/2 cups shelled (3 cups or 12 oz. in shell) natural, roasted, or roasted salted 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.
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Date:Nov 1, 1984
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