Asparagus cream soup with chicken and sesame skewers

Ingredients for 4 servings:

• 420 g chicken breast fillet(s)
• 1 clove(s) garlic
• 1 tsp peanut oil
• 1 tsp sesame seeds
• salt and pepper
• 500 g asparagus, white
• 800 ml vegetable broth (from 3 tsp instant powder)
• 180 g cream cheese, low-fat up to 1% fat absolute
• 2 tsp lemon juice
• ½ bunch chives

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 45 minutes

low-calorie

Cut the chicken breast fillet into cubes and finely dice the garlic. Marinate the meat cubes in a marinade of oil, sesame seeds, salt, garlic, and pepper for about an hour. Then, arrange the meat cubes on 4 wooden skewers and sear them in a non-stick pan without adding any fat for about 5 to 8 minutes. Peel the asparagus and cut into pieces. Set the heads aside. Cook the remaining asparagus in the vegetable broth for about 5 to 10 minutes. Then remove half of the asparagus and stir the cream cheese into the broth. Puree the soup with a hand blender and season with salt and pepper. Add the removed asparagus and asparagus heads to the soup and simmer for about 6 minutes. Season the asparagus cream soup with 1 to 2 teaspoons of lemon juice and stir in the finely chopped chives. To serve, divide the soup between 4 bowls and arrange a chicken and sesame skewer on each bowl.