John Myers
Ingredients for 4 servings:
- 250 g chicken breast fillet(s) (frozen)
- 1 liter meat broth, instant
- 50 g butter
- 50 g flour
- 1 class jar asparagus (200 – 250 g drained weight)
- 2 eggs
- 200 g whipped cream
- salt and pepper
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes
Set the chicken breasts aside to thaw. Prepare 1 liter of broth according to the package instructions. Melt the butter in a medium-sized soup pot and sauté the flour in it. When the flour has turned a light yellow, gradually add the broth, stirring constantly, bring to a boil, and then simmer gently. Drain the asparagus and cut into bite-sized pieces. By now, the chicken breasts should be soft enough to dice. Add the chicken cubes to the broth, bring to a boil, and simmer for 15 minutes. Meanwhile, separate the eggs. The egg whites are not needed and can be used for other recipes. Whisk the egg yolks with the cream and stir in 5 tablespoons of the soup. Add the asparagus pieces to the soup and let it warm briefly. Now remove the pot from the heat and carefully stir in the egg yolk cream, a little at a time. Finally, season the soup with salt, divide among four bowls, and serve sprinkled with pepper.
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