CREAM ASPARAGUS SOUP WITH CHICKEN AND ASIAGO CHEESE

Préparation :

20 min

Cuisson :

30 min

Portions

10

Ingredients

  • 500 ml (2 cups) of deboned half skinless chicken breasts, cooked and cut into pieces*
  • 15 ml (1 tbsp) canola oil
  • 250 ml (1 cup) onions, chopped
  • 1,5 L (6 cups) low sodium chicken broth
  • 125 ml (1/2 cup) dry white wine
  • 1 ml (1/4 tsp) cayenne pepper
  • 0,5 ml (1/8 tsp) ground nutmeg
  • 2,5 ml (1/2 tsp) lemon zest
  • 1,25 L (5 cups) asparagus
  • 250 ml (1 cup) light sour cream
  • 125 ml (1/2 cup) shredded Asiago cheese,
  • 125 ml (1/2 cup) partly skimmed Mozzarella cheese (16.5 % M.F.)
  • 2,5 ml (1/2 tsp) salt
  • 10 small pieces of fresh mint
  • 30 ml (2 tbsp) 1 % milk

Preparation

  1. In a large saucepan, heat oil over medium heat. Add onions and cook until tender, stirring often.
  2. Add in chicken broth, white wine, cayenne pepper, nutmeg and lemon zest. Cover and simmer for 10 minutes.
  3. Remove and discard the hard sections of the asparagus. Peel and cut asparagus into 1-inch (2.5 cm) pieces, leaving tips intact. Set aside.
  4. Add asparagus pieces to the pan. Simmer 5 to 8 minutes until tender but still bright green.
  5. Purée soup in blender until smooth and creamy. Stir in half the sour cream. Return to saucepan.
  6. Add chicken pieces and cheeses to pan; heat gently for a few minutes. Season with salt. Garnish with fresh mint.
  7. To serve, mix remaining sour cream with milk and stir into soup in each bowl. Garnish each bowl with asparagus tips and a sprig of fresh mint.

Notes and tips

* You can also use boneless chicken thighs.

poulet du quebec 3d57d

This recipe is courtesy of
Poulet du Québec