This is a guest post from my dear old friend Jon-Mark. I’ve known Jon-Mark for over 20 years and I’m honored to be called his friend. He’s now a father of four and loves to cook, so of course I asked him to post here on Dads Can Cook. He’s also an excellent musician, writer, and has an awesome beard most of the time. Also check his dad’s ministry, GWI that he helps run. I really hope you enjoy this recipe and I can’t wait to try it out.
This is a fairly simple and savory soup that tastes even better the next day. (WARNING – you may want to make a double batch as there most certainly will not be any leftovers!)
• 4 slices bacon, cut into 1/4-inch pieces
• 1/2 cup celery, leaves included (2-3 stalks)
• 1 small white onion, minced
• 2 cloves garlic, minced
• 1 bay leaf
• 3/4 cup Pinot Grigio
• 4-6 cups chicken stock
• 1/4 cup rice
• 1 Tablespoon grape seed oil
• 3/4 to 1 cup shelled pistachio nuts
• 1 cup heavy cream
• salt and pepper, to taste
Before you begin, shell your pistachios. Using pre-shelled nuts will result in a lot less of the pistachio flavor (and in my humble opinion they taste like wood chips).
Saute bacon in a large saucepan over medium heat until desired crispiness (I prefer mine firm, not charred).
Remove bacon to paper towel and add the celery, onion and garlic to the pan. Sprinkle with salt, reduce heat to medium low and sweat veggies until the onion is translucent- 5-10 min. Spoon the vegetables out onto paper towels and blot away the bacon grease.
Combine vegetables along with the bacon, bay leaf, and the Pinot Grigio into a stock pot. Bring to a simmer and allow to reduce until almost all the wine 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.
Meanwhile, heat the oil in a small skillet over medium heat, add the pistachios, and toss until they are lightly browned- 2 or so minutes. Drain on paper towels and add to the soup.
When the rice is soft, discard the bay leaf and remove from heat. Puree the soup with an immersion blender until desired smoothness. (BE CAREFUL- you do not want boiling hot soup all over yourself!) Slowly stir in heavy cream.
Serve with a couple halved pistachios, a sprig of fresh parsley or dollop of sour cream…Tags: bacon, featured, guest post, pinot, pistachio, soup