Pistachio soup

04212 PISTACHIO SOUP INGREDIENTS for 6 PERSONS 500 g of pistachios, a lemon, 10 g of honey, 50 cl, 25 cl champagne brut of chicken, 50 cl of fresh cream, salt, freshly ground black pepper. Break coarsely 16 pistachios and keep aside. Squeeze the lemon. In a saucepan, melt the honey over high heat without letting it color, add the rest of pistachios, stir to cover them well with honey and continue cooking for another 5 minutes, over medium heat. Soaked with champagne and stir; Add the chicken and the creme fraiche, salt and stir again. Puree the mixture to a thick cream. Finish cooking for 30 minutes, soft focus. When cooked, pass the soup through a strainer directly on top of a saucepan; Add the lemon juice and a sprinkling of black pepper. Spread the pistachios in soup plates, sprinkle with crumbled pistachios kept aside and serve immediately.