Creamy Asparagus Soup

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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

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