Asparagus is one of those veggies that screams “spring.” This asparagus soup with a pistachio twist is simply delectable.
Courtesy of Chef John Mooney
- 1 ounce pistachio oil
- 3 bunches asparagus
- 3 ounces peeled pistachio (Sicilian are best quality)
- 1 ounce crumbled pistachios
- 3 whole minced shallots
- Salt and Pepper
First cut the woody bottoms of the asparagus and simmer in a saucepan with 3 liters of water for 30 minutes strain and reserve. In another saucepan place the shallots, pistachios and pistachio oil and sweat on low heat until the shallots are translucent. Next, add the stock to the shallots and pistachios and bring to a simmer. Add the fresh asparagus and simmer for 5 minutes. Remove from the heat and blend in a food processor until smooth. Season with salt and pepper and serve. Garnish with crumbled pistachios and drizzle with pistachio oil.