Cream of Pistachio Soup

Brian MacNevin

"This is my father's recipe for pistachio soup."
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60 servings
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Original recipe yields 12 servings

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  1. Remove as much skin from pistachios as possible; split nuts evenly into two halves and set aside.
  2. Melt butter in 8-quart saucepan over medium heat; add onion, celery, and garlic; cook, stirring often until onion is very soft but not browned (about 15 min).
  3. Add sherry, one half 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 30 min); discard bay leaf.
  4. Blend soup until smooth with an immersion blender or by portion in a food processor; strain through wire strainer; discard residue; return soup to pan.
  5. Add cream to soup and stir over med-low heat until steaming (5 to 7 min); pour contents into tureen or individual bowls; garnish with chives and sprinkle with remaining half of pistachios.


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