Cream of asparagus soup (four times different) with chicken fillet, spring onions, pink berries and cress

Name: Cream of asparagus soup (four times different) with chicken fillet, spring onions, pink berries and cress
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 White asparagus spears; 7-10 Tbsp skins and ends of about 1 kg of asparagus (waste product of an asparagus meal); 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 200 g Chicken filet; 1 TEASPOON Olive oil; 7-10 Tbsp Pepper; 40 g Butter or margarine; 40 g Flour; 150 g Whipped cream; 1/2 Lit de cresson rouge et vert; 1 TEASPOON pink berries

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 White asparagus spears
7-10 Tbsp skins and ends of about 1 kg of asparagus (waste product of an asparagus meal)
7-10 Tbsp Salt
7-10 Tbsp Sugar
200 g Chicken filet
1 TEASPOON Olive oil
7-10 Tbsp Pepper
40 g Butter or margarine
40 g Flour
150 g Whipped cream
1/2 Lit de cresson rouge et vert
1 TEASPOON pink berries

Directions

1
Peel the asparagus spears and cut off the woody ends. Wash all asparagus skins and ends and put them in a pot with 800 ml cold water. Season with salt and sugar. Bring to the boil, cover and let it simmer at medium heat for about 15 minutes.
2
In the meantime, wash the meat and cut into strips. Heat oil in a small, coated pan. Fry the meat in it for 3-4 minutes until brown all around, season with salt and pepper. Halve the asparagus spears lengthwise and cut into pieces.
3
Remove 150 ml of asparagus water, put it with asparagus pieces into a small pot, cover and cook for 6-7 minutes until al dente. Pour the asparagus peelings onto a sieve and collect the stock. Melt fat in a pot, dust with flour and sauté.
4
Add asparagus stock and cream, bring to the boil and simmer for about 5 minutes. Season to taste with salt, pepper and sugar. Add meat and asparagus pieces and warm up. Cut cress from the bed. Arrange soup, sprinkle with pink berries and cress.