Cream of Pistachio Soup

Cream of Pistachio Soup
Melinda W., recipe courtesy of Sunset Magazine

Ingredients:
1½ cups chopped shelled pistachios
1 cup finely chopped onion
½ cup chopped celery
1 clove garlic minced
¼ cup butter
1 tablespoon balsamic vinegar
6 cups chicken or vegetable broth
¼ cup raw long-grain white rice
2 tablespoons fresh chopped parsley
1 small bay leaf
1 cup whipping cream
whole chives

Directions:
Rub off as much of the pistachio skins as possible. Set nuts aside. In a 4-5 quart pan over medium heat, cook the onion, celery, and garlic in the butter until onion is limp but not brown. About 10 minutes. Stir often. Add balsamic vinegar, ¾ cup 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 and stir over medium-low heat until hot, 5-7 minutes. Garnish servings with whole chives and sprinkle remaining pistachios. Serves 4-6.