Recipe: Asparagus Pistachio Soup

Asparagus-Pistachio Soup

1 small bunch celery, diced
1 large onion, diced
1 lb asparagus stalks, diced
1 gal chicken broth
4 baking potatoes, peeled and diced
6 ozs pistachios, chopped

Combine celery, onions and asparagus stalks in large soup pot. Cook over medium-low heat, stirring, until vegetables become slightly transparent. Add chicken broth and potatoes. Simmer 1 hour. Puree mixture in blender or processor and strain. Garnish with chopped pistachios when serving.