Is there anything better than soup filled with fresh veggies and served with a roasted baquette?
Asparagus soup with Chicken
Recipe
Serves 4
2 garlic cloves
2 chicken fillets
1, 3 l chicken stock
150 g small shaped pasta (i.e. Pipette Rigate)
600 g white asparagus
100 g sugar snap peas
150 g fresh or frozen peas
2 tbsp virgin olive oil
2- 3 tbsp lemon juice
if you like: 8 thin slices of an organic lemon
2 tbsp chervil leaves
salt, pepper
2 garlic cloves
2 chicken fillets
1, 3 l chicken stock
150 g small shaped pasta (i.e. Pipette Rigate)
600 g white asparagus
100 g sugar snap peas
150 g fresh or frozen peas
2 tbsp virgin olive oil
2- 3 tbsp lemon juice
if you like: 8 thin slices of an organic lemon
2 tbsp chervil leaves
salt, pepper
Peel and crush the garlic with the ball of your hand.
Rinse the chicken fillets with cold water and pat dry.
Add the fillets and garlic to the chicken soup, bring to the boil slowly and simmer lightly for 12 minutes.
Remove any foam from the surface with a slotted spoon.
Meanwhile cook the pasta according to pack instructions in plenty of salted water until al dente.
Peel the asparagus and trim the ends.
Cut the spears into 3 cm pieces.
Remove the chicken from the soup and let it cool down.
Clean the sugar snap peas and cut lengthwise into fine strips.
Bring the chicken soup with the asparagus to the boil.
Allow to simmer lightly for 8 minutes.
Pull the chicken meat into small pieces.
Add the meat and peas to the soup.
Bring to the boil and simmer for 2 minutes.
Add the sugar snap peas, oil and pasta to the soup and heat up.
Season with salt, pepper and lemon juice.
If you like, add some lemon slices to the soup bowls.
Sprinkle with chervil leaves.
Preparation time: approx. 40 minutes
Rinse the chicken fillets with cold water and pat dry.
Add the fillets and garlic to the chicken soup, bring to the boil slowly and simmer lightly for 12 minutes.
Remove any foam from the surface with a slotted spoon.
Meanwhile cook the pasta according to pack instructions in plenty of salted water until al dente.
Peel the asparagus and trim the ends.
Cut the spears into 3 cm pieces.
Remove the chicken from the soup and let it cool down.
Clean the sugar snap peas and cut lengthwise into fine strips.
Bring the chicken soup with the asparagus to the boil.
Allow to simmer lightly for 8 minutes.
Pull the chicken meat into small pieces.
Add the meat and peas to the soup.
Bring to the boil and simmer for 2 minutes.
Add the sugar snap peas, oil and pasta to the soup and heat up.
Season with salt, pepper and lemon juice.
If you like, add some lemon slices to the soup bowls.
Sprinkle with chervil leaves.
Preparation time: approx. 40 minutes
Image and recipe: Kitchen Trinity via Taverne Agency
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