No Cream of Asparagus Soup

Ingredients

• 1 Tablespoon Olive Oil
• 1 whole Sweet Onion, Diced
• 1 bunch Asparagus, Large
• ⅛ cups Basil, Chopped
• 30-½ ounces, fluid Chicken Stock
• ½ cups Parmigiano Reggiano, Finely Grated
• Kosher Salt And Pepper To Taste
• Grapeseed Oil, To Drizzle
• Chives, To Garnish

Preparation Instructions

Heat the oil in a medium-sized pot and saute the sweet onion until translucent. Add the asparagus and basil and saute 2 minutes. Add the chicken stock and simmer until the asparagus is very tender about 15-20 minutes. Add the cheese and blend with a hand held blender or an upright blender. Adjust seasoning with salt and pepper. Serve drizzled with the grapeseed oil and chives.