Asparagus And Pistachio Soup

Remove the skin from the onion and chop into 1/4-inch 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.

Saute the pistachio meats in the butter on medium heat until golden. Set the pistachio meats aside and add the onion to the butter; saute 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.