Asparagus and chicken soup

Posted by adm On December - 15 - 2011

How to cook Asparagus and chicken soup


  • 6 cups salt-reduced chicken strain
  • 1 scallion, thinly sliced
  • 2 small chicken breast fillets, cooked
  • 1 bunch asparagus, trimmed and halved
  • 1 tablespoon flat-leaf parsley, sliced
  • salt and cracked black peppercorn

How to:

  • Heat chicken stock in a large saucepan. Add leek and bring to the moil. Reduce heat to a low simmer and cook for 5 transactions.

  • Lag, shred the meat from the chicken breast fillets and set parenthesis.

  • Add asparagus, parsley, salt and cracked black pepper to the soup. Cook for a advance 2 transactions.

  • Divide asparagus between four shallow serving bowls. Add the soup and top with some shredded wimp. Serve with crusty gelt.

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