Green cream of asparagus soup

Name: Green cream of asparagus soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 750 g green asparagus; 1 medium onion; 150 g floury cooking potatoes (e.g. Afra); 2 TABLESPOONS Instant Chicken Bouillon; 300 g Chicken filet; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 TABLESPOON Oil; 150 g Light cream; 7-10 Tbsp Chervil

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

750 g green asparagus
1 medium onion
150 g floury cooking potatoes (e.g. Afra)
2 TABLESPOONS Instant Chicken Bouillon
300 g Chicken filet
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 TABLESPOON Oil
150 g Light cream
7-10 Tbsp Chervil

Directions

1
Wash the asparagus, cut off the lower woody ends. Cut the asparagus into pieces. Peel and chop the onion. Peel and wash the potatoes and also cut them into pieces. Put everything in a pot with 1 litre of water, bring to the boil.
2
Stir in stock and cook covered for about 15 minutes. Wash the meat, dab dry and season with salt and pepper. Heat oil in a coated pan. Fry the meat on each side for about 5 minutes.
3
Remove the asparagus tips from the soup, finely mash the rest. Season soup with salt and pepper. Cut meat into slices. Add to the soup with the asparagus tips. Add crème légère to the soup. Garnish with chervil.