Ingredients
Soup:
8 medium cloves Garlic
½ medium Yellow Onion
2 lbs. White Asparagus
4 Tbsp. Canola or Vegetable Oil
2 tsp. Salt
1 tsp. White Pepper
32 oz. Chicken Stock
2 Tbsp. Butter
Parmesan Crisps:
6 Tbsp. shredded Parmesan Cheese
❃❃Serves 6❃❃
Preparation
Preheat oven to 400, cover a sheet pan with parchment paper or a silicon mat and spray with non-stick cooking spray.
Chop garlic and onion. Cut about 1 inch off the bottom of the asparagus and discard. Cut the remaining asparagus into about 1-inch pieces.
Soup
Add oil to a heavy bottomed pot on medium high heat. After oil starts to heat add onions, salt and pepper. Cook until the onions begin to soften and adjust heat down if they begin to brown. Add garlic and asparagus and cook for a couple of minutes ensuring the vegetables are not getting browned but are only getting soft. Add chicken stock and cook on medium high for 30 – 45 minutes.
Once the vegetables are very soft add to a blender, in small batches, blending until very smooth. After all the soup has been blended add it back to the pot and add 2 Tbsp. butter.
Serve and top each with a cooled parmesan crisp.
Parmesan Crisps
Add six rounds of parmesan cheese to sheet tray and bake until cheese just turns brown. This will take at most 5 minutes and these need to be watched continuously as they will burn quickly. Remove from oven and cool completely.