Asparagus and Pistachio Soup

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When reheating this soup, make sure it never comes to a boil, because the cream will turn brown.

Difficulty: Medium

Hands-on: 25 minutesTotal: 45 minutes

Serves: 8

Ingredients

  • 1 medium onion
  • 2 cups fresh asparagus tips (about 1" long)
  • ½ cup natural pistachio meats
  • 1 Tbsp. butter
  • 6 cups chicken stock
  • ½ tsp. salt
  • 1 tsp. ground black pepper
  • ¼ cup cooking sherry
  • ½ cup heavy cream

Directions

  • Remove the skin from the onion and chop into ¼" pieces.
  • Cook the asparagus tips in water on medium heat until slightly tender.
  • Cover the pistachio meats with boiling water and let sit for 10 minutes. Remove the skins and let the meats dry. Sauté the pistachio meats in the butter on medium heat until golden. Set the pistachio meats aside and add the onion to the butter; sauté until limp.
  • Combine 1 cup of the stock, the pistachio meats, onion, salt, black pepper, and cooking sherry in a blender and mix until it’s a smooth paste. Place the mixture in a medium-sized pot over medium heat. Add the remaining stock and stir until well mixed. Add the asparagus tips and cook for 20 minutes on low heat.
  • Stir in the cream right before serving.

Recipe Information

Serves: 8

Ingredients

  • 1 medium onion
  • 2 cups fresh asparagus tips (about 1" long)
  • ½ cup natural pistachio meats
  • 1 Tbsp. butter
  • 6 cups chicken stock
  • ½ tsp. salt
  • 1 tsp. ground black pepper
  • ¼ cup cooking sherry
  • ½ cup heavy cream

Directions

  • Remove the skin from the onion and chop into ¼" pieces.
  • Cook the asparagus tips in water on medium heat until slightly tender.
  • Cover the pistachio meats with boiling water and let sit for 10 minutes. Remove the skins and let the meats dry. Sauté the pistachio meats in the butter on medium heat until golden. Set the pistachio meats aside and add the onion to the butter; sauté until limp.
  • Combine 1 cup of the stock, the pistachio meats, onion, salt, black pepper, and cooking sherry in a blender and mix until it’s a smooth paste. Place the mixture in a medium-sized pot over medium heat. Add the remaining stock and stir until well mixed. Add the asparagus tips and cook for 20 minutes on low heat.
  • Stir in the cream right before serving.

Nutrition Information

Nutrition Information
Amount per serving
Calories160
Total Fat11g
Saturated Fat5g
Cholesterol20mg
Sodium510mg
Total Carbohydrate5g
Dietary Fiber2g
Sugars2g
Protein8g