• First soaked pistachios for one hour then take out from the water and peel it .
• In a pan put butter, add sliced onion and cook over slow heat with thyme and bay leaf. 
• Add pistachios and cream and cook for few minutes.
• Add some vegetable stock, salt and pepper then cook for 10 minutes.
• Blend all the ingredients.
• Pour the soup in a soup plate or bowl

For garlic crostini

• Apply the garlic butter on slice bread, and then toast it under the salamander
• Serve the soup with the garlic bread and drop of olive oil