Creamy Asparagus Soup

• 3 cups chicken stock or low-sodium broth
• 1 pound pencil-thin asparagus, tips reserved and stalks cut into 1-inch lengths
• 1/2 small onion, thinly sliced
• 1 pound fresh ricotta (2 cups)
• Salt and freshly ground white pepper
• 1/4 cup salted roasted pistachios
• 2 scallions, cut into 1/2-inch lengths
• 1 teaspoon white wine vinegar
• 1/4 cup extra-virgin olive oil

1. In a large saucepan, bring the stock to a boil.
2. Add the asparagus tips and cook just until bright green, about 2 minutes.
3. Using a slotted spoon, transfer the tips to a plate.
4. Add the onion to the saucepan.
5. Cover and cook over moderate heat until softened, about 5 minutes.
6. Add the asparagus stalks and cook until just tender, about 3 minutes.
7. Using a slotted spoon, transfer the onion and asparagus stalks to a blender.
8. Add the ricotta and puree until smooth and creamy, adding a bit of the broth to loosen the puree.
9. Return the puree to the saucepan; stir well and season with salt and white pepper.
10. Add the reserved asparagus tips and simmer the soup until just heated through.
11. Meanwhile, in a mini chopper, pulse the pistachios, scallions, vinegar and oil to form a coarse paste.
12. Season with salt and white pepper.
13. Ladle the soup into shallow bowls and swirl in a bit of the scallion-pistachio pesto.

chicken stock, thin, onion, ricotta, salt, pistachios, scallions, white wine vinegar, extravirgin olive oil

Taken from www.foodandwine.com/recipes/creamy-asparagus-soup (may not work)