Step 1

Preheat oven to 400 degrees F.

Step 2

Make your pistachio cream. Combine 1 cup of the vegetable broth, pistachios, mint leaves, and lemon juice in a blender or food processor. Puree until smooth.

Step 3

Roast your asparagus. Line a baking sheet with parchment paper. Cut off the asparagus tips from the stems. Spread the stems and tips evenly on the lined baking sheet. Drizzle 1 Tablespoon of the olive oil onto the asparagus and toss with tongs until evenly coated. Roast for 10 minutes. Place asparagus tips to the side for serving.

Step 4

Meanwhile, start your soup. Heat the remaining 2 Tablespoons of the olive oil in a large soup pot over medium high heat. Add the onion and leek and saute until they begin to soften, about 3 minutes. Add potato and season with a large pinch each of salt and pepper. Saute until onions are browned and potato is soft, about 10 minutes. Add the garlic, stir to combine, and cook just until fragrant, about 1 minute.

Step 5

Add 1 cup of the vegetable broth to the soup pot and scrape the bottom of the pot to loosen browned bits. Add remaining 5 cups of broth, asparagus stalks (not tips), and bring to a boil. Reduce the heat to simmer and simmer for 5 minutes.

Step 6

Using an immersion blender (or regular blender), blend until smooth. Stir in 1 cup of the pistachio cream. Taste and add more salt and/or pepper to your liking.

Step 7

Serve with remaining pistachio cream, asparagus tips, roasted pistachios, mint leaves, and lemon slices.