Cream Of Chicken And Asparagus Soup
|Chicken with skin||1 Kilogram, quartered|
|Whole onions||2 Medium, unpeeled, roots removed quartered|
|Potatoes||2 Medium, quartered|
|Carrots||2 Medium, chopped|
|Celery stalks||2 , chopped|
|Chopped parsley sprigs||1⁄4 Cup (4 tbs) (Or Stems)|
|Black peppercorns||1 Tablespoon|
|Asparagus spears||12 , prepared and cut into 1" pieces|
|Milk||1 Cup (16 tbs)|
|Sodium bicarbonate||1 Pinch|
|Salt||1 1⁄2 Teaspoon|
|Freshly ground black pepper||To Taste|
1)In a saucepan, combine chicken with onions, potatoes, carrots, celery, parsley, peppercorns, bay leaves and 2 litres water.
2)Bring to a boil and then reduce the heat and simmer half-covered for 3/4 to l hour.
3)Using a slotted spoon, remove chicken and potatoes from stock into a liquidizer jar and blend into a smooth puree, adding a little stock if necessary.
4)Return chicken-potato puree along with asparagus to the stock and boil for atleast 3-4 minutes.
5)Heat milk and stir into the soup.
6) Just before serving, blend in the cream.
7)Season with salt and pepper.
8) Ladle into warm soup dishes and serve hot with crusty bread.