Danish chicken and asparagus soup

Name: Danish chicken and asparagus soup
Prep time: 30 min
Total time: 30 min
Yield: 4 people
Cuisine: Danish
Ingredients: 10 oz chicken breast; 5 cups chicken stock; 12 oz white asparagus, cut into pieces; 1 small onion, finely chopped; 2 tbsp butter; 2 tbsp flour; 2/3 cup heavy cream; 2 tbsp parsley, chopped; 1 tsp salt; 1/2 tsp white pepper

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This Danish chicken and asparagus soup is gentle, creamy and elegant enough for lunch or a light starter. Chicken, stock and cream give it a mild, rounded flavor.

Serves: 4 people

Preparation time: 30 min

Ingredients

chicken breast – 10 oz
chicken stock – 5 cups
white asparagus, cut into pieces – 12 oz
small onion, finely chopped – 1
butter – 2 tbsp
flour – 2 tbsp
heavy cream – 2/3 cup
parsley, chopped – 2 tbsp
salt – 1 tsp
white pepper – 1/2 tsp

Method

1. Gently poach the chicken breast in the stock for 12 minutes. Remove it, let it cool slightly and shred it.
2. Cook the asparagus in the same stock for 8 minutes until just tender.
3. Melt the butter in another pan and soften the onion for 3 minutes. Stir in the flour and gradually add the stock and asparagus while stirring.
4. Simmer for 5 minutes, then stir in the cream and chicken and warm through for 3 minutes.
5. Season with salt and white pepper and sprinkle with parsley.