I had a large bunch of asparagus left over and decided to make some soup. Although I wanted to make it a little light so I came up with this No Cream of Asparagus Soup. Wow, did this turn out great. I was tired of always putting cream in and had some beautiful Parmigiano Reggiano hanging around. I thought that would add so much more flavor than cream but yet still give it that rich and creamy feel. It sure did!!! I love soup and so does my family. Homemade of course always being the best!!
1 Tbsp. olive oil
Medium sweet onion, diced
1 lg. bunch of asparagus, chopped
900 ml. chicken stock or vegetable stock
1/8 cup basil, chopped
Kosher salt and pepper
1/2 cup Parmigiano Reggiano, finely grated
Grapeseed oil for garnish
Chives for garnish
Heat the oil in a medium-sized pot and saute the sweet onion until translucent. Add the asparagus and basil and saute 2 min. Then pour in the chicken stock and simmer until the asparagus is very tender about 15-20 min. Add the parmesan and blend with a handheld blender or an upright blender. Adjust seasoning with salt and pepper. Serve drizzled with the grapeseed oil and chives.