Tias Lemon Chicken And Asparagus Soup Recipes

CHICKEN, ASPARAGUS AND LEMON SOUP

Steps:

• Heat the oil in a large saucepan. Add the onion and fry very gently until transparent, about 5 minutes.
• Add the chicken pieces to the pan and cook over a fairly high heat for 2-3 minutes, stirring all the time.
• Add the chicken stock, lemon zest ONLY (juice will be added later) and thyme to the pan and simmer for 10 minutes.
• Meanwhile, blanch the asparagus in boiling water for 1-2 minutes. Remove and plunge into ice water. (Save some of the small tips for garnish if you wish).
• Add the asparagus and the basil leaves to the pan, cover and simmer 30 minutes until the asparagus is well cooked.
• Allow the mixture to cool about 15 minutes, then process in a blender or food processor until very smooth. Poor back into the pan.
• Beat the egg yolk with a little of the cream, strain into a small bowl, add a little of the soup and mix thoroughly. Add to the soup with the lemon juice and the rest of the cream. Allow to warm through gently, being careful not to let it boil.
• Serve the soup garnished with a few of the reserved asparagus tips and a sprig of fresh basil.

CREAMY LEMON CHICKEN AND ASPARAGUS SOUP WITH BASIL

Steps:

• To prep this dish: chop your chicken breast or tenders into 1 inch chunks. Season with a bit of salt and pepper.
• Heat a large soup pot to medium high heat, once hot add in 1 tbsp avocado or olive oil. Add chicken to the pot, and cook for about 3-4 minutes until all sides are lightly golden (chicken may be undercooked inside). Set aside.
• While chicken is cooking, prepare your asparagus. Chop about 1/2 inch off each end. Slice the remaining stalk in 1 inch pieces.
• Add in another tbsp oil to the soup pot, toss in garlic and asparagus. Cook for 8-10 minutes or until asparagus is crispy. Toss chicken back into the pot.
• Add coconut milk and 2 cups broth to the pot. Check to see level of liquid, if you prefer a more liquid soup, add in an additional 1/2-1 cup broth. Heat to a soft boil, then reduce to low. Let simmer for 5-7 minutes, stirring frequently and letting flavors meld.
• Just before serving, add lemon juice and lemon zest to the pot. Season with salt and pepper.
• Place soup in individual bowls, garnish with fresh basil.

CHICKEN ASPARAGUS SOUP

Steps:

• Cut tips from asparagus spears; set aside. Place stalks in a large skillet; cover with water. Bring to a boil. Reduce heat; cover and simmer for 40 minutes. Strain, reserving 4 cups cooking liquid. Discard stalks., In a Dutch oven, saute the potatoes, onion, celery, carrot, parsley and garlic in oil until vegetables are tender. Stir in the broth, salt, 1/4 teaspoon pepper, bay leaf and reserved cooking liquid. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Discard bay leaf. Cool slightly., In a blender, cover and puree soup in batches until smooth. Return to the pan. Add the chicken, cream, remaining pepper and reserved asparagus tips. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until asparagus is tender. Garnish with Parmesan cheese if desired.