in Soup Recipes

Cream of chicken soup with asparagus à la Didi

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Ingredients for 4 servings:

  • 1 liter chicken broth, home-cooked and frozen
  • ½ soup chicken, cooked and frozen
  • 400 g soup vegetables, frozen
  • 100 g soup noodles
  • 250 g white asparagus from the day before
  • 200 ml cream

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Thaw the chicken stock and soup vegetables in a saucepan and simmer for 5 minutes. Remove the bones and skin from the thawed chicken and cut into small cubes. Add half of the chicken cubes to the soup. Add the soup noodles and simmer for 10 minutes. Puree the other half of the chicken cubes and 4 ladles of soup in a blender. Add the puree to the soup. Thinly slice the asparagus and halve the heads lengthwise. Add the asparagus to the soup. Stir in the cream and bring everything back to a boil. Plate up and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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