Asparagus soup

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Wash and halve the chicken filet. Bring the stock to the boil, add the chicken fillet and let it simmer at low heat for about 15 minutes. Meanwhile wash and peel the asparagus and cut off the woody ends. Cut asparagus into 2-3 cm long pieces. Clean, wash and finely dice the zucchini.

2. 2

   Add the asparagus pieces to the stock after about 7 minutes. Add the courgettes for the last 2 minutes. Remove everything with a skimmer. Add the asparagus peel to the stock and simmer covered for about 5 minutes. Pour stock through a sieve and collect. Heat the fat in a saucepan and sauté the flour in it. Add hot stock (approx. 900 ml) while stirring, bring to the boil and simmer for approx. 5 minutes. Mix cream and egg yolk, stir into the hot soup and season to taste with salt, pepper and lemon juice (do not let it boil anymore). Cut the chicken filet into slices and warm it up in the hot soup together with asparagus and zucchini.

3. 3

   Pour stock through a sieve and collect. Heat the fat in a saucepan and sauté the flour in it. Add hot stock (approx. 900 ml) while stirring, bring to the boil and simmer for approx. 5 minutes. Mix cream and egg yolk, stir into the hot soup and season to taste with salt, pepper and lemon juice (do not let it boil anymore). Cut the chicken filet into slices and warm it up in the hot soup together with asparagus and zucchini. Arrange in deep plates and sprinkle with roughly crushed red berries

4. 4

   Preparation time 45-50 minutes

Nutrition Facts

KCAL
340 kcal

CARBS
11 g

FATS
23 g

PROTEINS
22 g