Momos Lemongrass – Chicken soup with asparagus and leek

Ingredients for 4 servings:

• 1 kg asparagus, white, peeled
• 4 stalks of leek (packed ready for sale, white part)
• 1 liter chicken broth
• 2 pieces of skinless chicken breast, cut into 2cm strips
• 1 sprig lemongrass
• 1 pack of asparagus, green mini (optional from an Asian store)
• 1 pinch of salt
• 1 pinch(s) of pepper
• 1 bunch of coriander leaves for garnishing

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

refreshingly different, according to Montignac

Take a pot and heat the chicken broth. Meanwhile, peel the asparagus, removing the tough bottom part, and evenly slice the peeled asparagus into 4cm pieces. Remove the outermost layer of the leek. Wash and dry the leek, and cut it into 4cm pieces like the asparagus. Add the asparagus and leek pieces to the pot and cook until soft. Blend with a hand blender until smooth and add the chicken breast strips. Take the lemongrass and cut it lengthwise once (or hit it once with a meat tenderizer) and then add it to the soup. Wash the cilantro and set it aside. Let the whole thing simmer until the chicken breast strips are cooked through (if the soup is still too thin, just simmer it a bit longer). Add the green baby asparagus to the soup for the last 7 minutes. Remove the lemongrass and season with salt and pepper to taste. Ladle into soup bowls and garnish with a cilantro sprig.