Ingredients :
3 tablespoons unsalted butter
1 medium yellow onion, medium dice
3 teaspoons kosher salt, plus more as needed
Freshly ground black pepper
1/2 teaspoon sweet (mild) curry powder
2 pounds white asparagus, ends trimmed and cut into 1/2-inch pieces
1 medium Yukon Gold potato, peeled and large dice
3 cups water
2 cups low-sodium chicken broth
Pistachio oil, for garnish (optional)
1/2 cup shelled, roasted, salted pistachios, coarsely chopped
INSTRUCTIONS
Heat the butter in a large saucepan over medium heat until foaming. Add the onion and 1 teaspoon of the salt, season with pepper, and stir to combine. Cook, stirring occasionally, until the onion has softened, about 5 minutes. Add the curry powder, stir to combine, and cook until fragrant, about 1 minute.
Add the asparagus, potato, and another teaspoon of the salt. Cook, stirring occasionally, until the potato just starts to soften, about 10 minutes. Add the water, broth, and remaining 1 teaspoon salt and bring to a boil. Reduce the heat to medium low and simmer until the asparagus is fork tender, about 10 to 15 minutes.
Using a blender, purée the soup in batches until smooth, removing the small cap from the blender lid (the pour lid) and covering the space with a kitchen towel (this allows steam to escape and prevents the lid from popping off). Taste and season with additional salt and pepper as needed. To serve, divide the soup among bowls, drizzle with pistachio oil (if using), and sprinkle with pistachios.
