Chicken and asparagus pot

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Onions peel and halve. Wash the chicken. Bring 1 litre of salt water and the onion halves to the boil. Cook the chicken in it for about 50 minutes, take it out and let it cool down a bit. Pour the chicken stock through a sieve and store. Remove the skin from the chicken, remove the meat from the bones and cut into small pieces.

2. 2

   In the meantime, wash and peel white asparagus and cut the woody ends off briefly. Wash green asparagus, peel the lower third and cut off the ends. Cut the asparagus into bite-sized pieces. Peel, wash and finely chop the carrots. Boil 1/2 litre salted water with some sugar and lemon juice. Cook the asparagus for about 10 minutes at medium heat, drain and drain. Collect the asparagus stock. Heat the fat in a large pot. Sauté diced carrots in it. Dust with flour and sweat on. Deglaze with chicken and asparagus stock and bring to the boil.

3. 3

   Cook the asparagus for about 10 minutes at medium heat, drain and drain. Collect the asparagus stock. Heat the fat in a large pot. Sauté diced carrots in it. Dust with flour and sweat on. Deglaze with chicken and asparagus stock and bring to the boil. Heat the chicken and asparagus in it. Season to taste with salt, pepper, sugar and lemon juice. Whisk cream and egg yolk and stir into the no longer boiling soup. Wash the chives, cut into fine rolls and sprinkle over the soup. Serve with baguette

4. 4

   Heat the chicken and asparagus in it. Season to taste with salt, pepper, sugar and lemon juice. Whisk cream and egg yolk and stir into the no longer boiling soup. Wash the chives, cut into fine rolls and sprinkle over the soup. Serve with baguette

Nutrition Facts

KCAL
630 kcal

CARBS
19 g

FATS
41 g

PROTEINS
46 g