Cream of Asparagus & Shrimp Soup
Cream of Asparagus & Shrimp Soup
Directions
- Pre-heat oven to 425 degrees F.
- Toss onions and asparagus with 2 tablespoons of olive oil then place on sheet pan. Roast in oven for 10-15 minutes.
- Transfer onions and asparagus to stock pot over medium heat and pour in heavy cream. Season with salt and pepper the whisk in chicken stock and simmer for 20-30 minutes.
- Transfer soup to blender and puree. Strain through chinois and reserve.
- Heat 2 cups of extra virgin olive oil over medium heat to 250 degrees F. In batches poach shrimp until pink and curled. Reserve for garnish.
- Ladle 6-7 oz of soup in a bowl place 3-4 shrimp in bowl then drizzle with unfiltered extra virgin olive oil. Sprinkle with parmesan cheese and enjoy.
Ingredients
- 2 qt Nature's Best Dairy® Cream, Heavy
- 1 cup Peak Fresh Produce® Onion(s), White, diced
- 2 lbs Peak Fresh Produce® Asparagus, cut into 1 in pieces
- 2 tbsp Ridgecrest® chicken base
- 1/4 tsp Magellan® sea salt
- 1/2 tsp Magellan® Black Pepper, ground
- 3 tbsp Roma® Oil, Olive
- 1 lb Bay Winds® Shrimp, White 16-20 Count, peeled and deveined
- 2 cups Piancone® Extra Virgin Olive Oil Unfiltered
- 1/2 cup Piancone® Extra Virgin Olive Oil Unfiltered, for garnish
- 1/2 cup Roma® Cheese Grated, Parmesan
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
