Green asparagus soup with chicken

Ingredients for 4 servings:

• 5 tbsp olive oil or rapeseed oil
• 2 onions
• 4 garlic cloves
• 4 waxy potatoes
• 1 ½ liters vegetable broth
• 300 g asparagus, white
• 600 g asparagus, green
• 200 g peas, frozen
• 500 g chicken breast fillet(s)
• 2 tbsp honey
• salt and pepper
• 1 tsp paprika powder
• 1 lemon(s), some juice
• 400 g sour cream
• 4 rolls, alternatively bread or baguette

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

Wash the chicken breast fillet, pat dry, and remove any tendons if necessary. Make a marinade with 2 tablespoons of oil, honey, paprika, a little salt, and pepper. Place the meat in a bowl and rub it with the marinade. Then let it stand for a while. Wash and peel the white and green asparagus. Peel only the bottom third of the green asparagus. Trim the woody ends and cut each stalk into approximately 3 cm pieces. Set the tips of the green asparagus aside. Peel and dice the potatoes. Peel, wash, and finely dice the onions and garlic. Heat 2 tablespoons of oil in a saucepan and sauté the onions until translucent, adding the garlic. Then add the diced potatoes and fry briefly. Deglaze with vegetable stock and simmer for 10 minutes. Add the white asparagus and simmer for another 7 minutes over low to medium heat. Finally, add the green asparagus, without the tips, and simmer for another 8 minutes. Let the soup cool slightly, puree, season with salt and pepper, and add the lemon juice. Brown the green asparagus tips in a pan in 1 tablespoon of oil for about 5 minutes, stirring occasionally. Then remove and set aside. Add the marinated chicken breast fillet to the pan and fry for about 6 minutes on each side over medium heat. Halve the chicken breast and slice. Ladle the soup into deep bowls. Stir in 100g of sour cream per bowl and place ¼ of the chicken and asparagus tips on top of the soup. Serve with bread rolls, bread, or baguette. Approx. 600 kcal per serving.