Creamy Asparagus Soup

1. 1

   In a large saucepan, bring the stock to a boil.

2. 2

   Add the asparagus tips and cook just until bright green, about 2 minutes.

3. 3

   Using a slotted spoon, transfer the tips to a plate.

4. 4

   Add the onion to the saucepan.

5. 5

   Cover and cook over moderate heat until softened, about 5 minutes.

6. 6

   Add the asparagus stalks and cook until just tender, about 3 minutes.

7. 7

   Using a slotted spoon, transfer the onion and asparagus stalks to a blender.

8. 8

   Add the ricotta and puree until smooth and creamy, adding a bit of the broth to loosen the puree.

9. 9

   Return the puree to the saucepan; stir well and season with salt and white pepper.

10. 10

    Add the reserved asparagus tips and simmer the soup until just heated through.

11. 11

    Meanwhile, in a mini chopper, pulse the pistachios, scallions, vinegar and oil to form a coarse paste.

12. 12

    Season with salt and white pepper.

13. 13

    Ladle the soup into shallow bowls and swirl in a bit of the scallion-pistachio pesto.

* Per serving · 4 servings · Values may vary.

No additional tips available.