Asparagus and Pistachio Soup

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

INGREDIENTS | SERVES 8

1 medium onion

2 cups fresh asparagus tips (about 1" long)

1⁄2 cup natural pistachio meats

1 tablespoon butter

6 cups chicken broth

1⁄2 teaspoon salt

1 teaspoon ground black pepper

1⁄4 cup cooking sherry

1⁄2 cup heavy cream

  1. Remove the skin from the onion and chop into 1⁄4" pieces.
  2. Cook the asparagus tips in water on medium heat until slightly tender, about 5–8 minutes.
  3. Cover the pistachio meats with boiling water and let sit for 10 minutes. Remove the skins and let the meats dry.
  4. Sauté the pistachio meats in the butter on medium heat until golden, 3–5 minutes. Set the pistachio meats aside and add the onion to the butter; sauté until limp, about 5 minutes.
  5. Combine 1 cup of the broth, the pistachio meats, onion, salt, black pepper, and cooking sherry in a blender and mix until it’s a smooth paste.
  6. Place the mixture in a medium-sized pot over medium heat. Add the remaining broth and stir until well mixed. Add the asparagus tips and cook for 20 minutes on low heat.
  7. Stir in the cream right before serving.

The Green Nut

Pistachios are a very common treat in Mexico. When walking the streets of virtually any town, you’re likely to have a young child come up to you offering fresh roasted pistachios. Be sure to avoid the red and white dyed pistachios sold in the United States, as the dye will discolor your food.