Chop half of the pistachios and reserve them to use as a garnish when serving the cream.
Finely slice the onion and leek.
Place half a stick of butter in a pot, sauté the onion, leek, and peas there. Add the flour and let it cook for a few minutes until it browns a bit.
Pour in the chicken broth, once it comes to a boil, lower the heat and cook covered.
Once the vegetables are cooked, blend them along with half of the whole pistachios.
Return the mixture to the saucepan, add the white wine, and season with salt and white pepper.
Finally, temper the cream before adding it to the pot. To do this, place it in a bowl and add 3 tablespoons of the soup while stirring continuously. Once it is warm, incorporate it into the pot, mix, and heat but do not let it boil.
Serve and accompany with the chopped pistachios.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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