Asparagus soup with chicken and vegetables
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Stew with fresh white and green asparagus, fried strips of chicken meat, Parisian carrots, peas and fresh young cow parsley.
Stew with fresh white and green asparagus, fried strips of chicken meat, Parisian carrots, peas and fresh young cow parsley.
portions Preparation cooking time
4people 15Minutes 30Minutes
portions Preparation
4people 15Minutes
cooking time
30Minutes
Ingredients
servings: people
Units:
Ingredients
servings: people
Units:
Yum BigOven - Save recipe or shopping list
Instructions
  1. Peel the white asparagus and cut off woody ends. Green asparagus only when necessary to peel the ends. Cut asparagus into pieces. Asparagus and cook in boiling salted water 12 minutes with a pinch of sugar.
  2. lift asparagus from the boiling water. Put aside. Carrots Peel and cut into pieces and cook together with the peas in asparagus water about 5 minutes until done. Drain vegetables and collect the cooking water there.
  3. Meat, rinse, drain well and cut into pieces. Heat olive oil in a large pot and brown the meat all around. Salt and pepper. lift meat from the pot and melt butter in saucepan, add flour and lightly fry. The flour should get no color. Milk with a whisk stir.
  4. give 500 ml asparagus and vegetable water and whipped cream to it. boil and boil about 5 minutes. Meat enter and leave to further 5 Minten simmer. give to vegetables and warm. Season with salt and pepper.
  5. Chervil rinse and shake dry.
  6. Asparagus stew Serve in soup plates and garnish with chervil plucked.
recipe Notes

Tip: and YES, in the picture is parsley and chervil not, but Chervil is the better alternative to asparagus stew, but which I just did not have at hand

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