John Myers
Ingredients for 2 servings:
- 2 chicken breast fillets
- 800 ml chicken broth
- 250 g asparagus, green
- ½ bunch chervil
- ½ bunch parsley
- 150 ml whipped cream
- salt and pepper
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Bring the broth to a boil with pepper and salt if desired. Cut the meat into bite-sized pieces and cook in the broth over medium heat for about 6 minutes. Remove from the broth and set aside. Peel the bottom third of the asparagus, trim the ends, and cut the asparagus into bite-sized pieces. Cook in the broth over higher heat until the asparagus is tender but still firm to the bite. Meanwhile, wash and finely chop the chervil and parsley. Add the meat and cream to the broth and let it simmer briefly in the gently simmering broth. Season the soup with salt and pepper. Stir in the herbs just before serving.
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