Ingredients Jump to Instructions ↓

  1. 4 Bacon - cut 1/4" pieces

  2. 1/2 cup 55g / 1.9oz Chopped celery - leaves included

  3. 1 cup 62g / 2 1/5oz Onion - minced (small)

  4. 1 Garlic clove - minced

  5. 1 Bay leaf

  6. 3/4 cup 177ml Dry sherry

  7. 6 cups 1422ml Chicken stock

  8. 1/4 cup 40g / 1.4oz Rice

  9. 1 tablespoon 15ml Olive oil

  10. 3/4 cup 177ml Shelled pistachio nuts

  11. (preferably not dyed red)

  12. 1 cup 237ml Heavy cream

  13. Salt - to taste

  14. Freshly-ground black pepper - to taste

  15. 1/4 cup 23g / 0.8oz Minced parsley - for garnish

Instructions Jump to Ingredients ↑

  1. Saute bacon in a large saucepan over medium-high heat until crisp. Remove the pieces and drain. Add the celery, onion, and garlic to the pan, reduce heat, and saute until the onion is translucent -- about 5 minutes. Spoon the vegetables out onto paper towels and blot away the bacon grease.

  2. Wipe out the saucepan, then return the vegetables to it, along with the bacon, bay leaf, and sherry. Bring to a simmer and allow to reduce until all the sherry has evaporated. Stir in the chicken stock and the rice. Bring to a boil, then reduce heat and simmer for about 30 minutes, when the rice is very soft.

  3. Meanwhile, heat the oil in a small skillet, add the pistachios, and toss until they are lightly browned -- perhaps 2 or so minutes. Drain on paper towels.

  4. When the rice is soft, discard the bay leaf and puree the pistachios and soup in a blender, solids first. When smooth, return to saucepan. Stir in the cream and reheat. Season to taste.

  5. When ready to serve, ladle into bowls and garnish with minced parsley.

  6. Serve hot as a first course to 4 to 6 people.


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