Chicken and Asparagus Soup
A seasonal soup that is perfect for spring and early summer, Chicken and Asparagus combine beautifully
Servings: 4
Calories: 72kcal
Equipment
- Pressure Cooker (optional but allow an extra hour and thirty minutes withouth)
Ingredients
Chicken Stock
- 2 raw chicken carcass
- 2 bay leaves
- 1 sprig rosemary
- 1 sprig thyme
- 1.5 litre water
Chicken and Asparagus Soup
- 50 grams cooked chicken I use the pickings from the chicken carcass
- 1/2 litre chicken stock
- 100 g asparagus stalks chopped
- 1 medium onion peeled and chopped
- 1 medium potato peeled and chopped
- 2 sticks celery peeled and chopped
- 6-8 tips asparagus
- 1 tbsp cooking oil or chicken fat
- 4 tsp creme fraiche to garnish
- salt and pepper
Instructions
Chicken Stock
- Put all the ingredients into a pressure cooker and cook on high for 30 minutes
- Release the steam slowly for a clearer stock
- Remove the carcasses and set to one side
- Reduce the liquid down to 1 litre by boiling
- Strain through a fine sieve to remove any bits of herb or tiny bones
- Pick the meat from the carcasses to use for soup, in risotto etc.
Chicken and Asparagus Soup
- Add the fat to the pressure cooker and sear all the vegetables on low for five minutes except the asparagus tips
- Add the stock
- Cook for 20 minutes
- Blitz with a hand blender till smooth
- Check seasoning and add salt and pepper to taste
- Add the asparagus tips and cooked chicken and bring to a gentle simmer for 5 minutes
- Serve with creme fraiche
Nutrition
Calories: 72kcal | Carbohydrates: 4g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 27mg | Potassium: 176mg | Fiber: 1g | Sugar: 2g | Vitamin A: 312IU | Vitamin C: 5mg | Calcium: 24mg | Iron: 1mg