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
