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Cream Of Chicken And Asparagus Soup

21st.Century.Chef's picture
Ingredients
  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
  Bay leaves 2
  Asparagus spears 12 , prepared and cut into 1" pieces
  Milk 1 Cup (16 tbs)
  Cream 200 Milliliter
  Sodium bicarbonate 1 Pinch
  Salt 1 1⁄2 Teaspoon
  Freshly ground black pepper To Taste
Directions

MAKING
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.

SERVING
7)Season with salt and pepper.
8) Ladle into warm soup dishes and serve hot with crusty bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Everyday
Preparation Time: 
60 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
6

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