Cream soup with asparagus and Setra chicken fillet
cooking time
difficulty level
The recipe is provided by: Setra team
Preparation:
- 1 Peel the asparagus, cut off the lower rough tips, and tie the stalks. Dip the bundle in boiling, slightly salted water and cook, turning it over from time to time, for 7 minutes. Then transfer the asparagus to a bowl of ice water.
- 2 Tie a few green leek leaves, parsley stalks, dried thyme, and a bay leaf with cotton thread (bouquet Garni*).
- 3 Cut the white part of the leek into thin rings. Peel the potatoes and chop them coarsely. Cut off the tops of the asparagus and set aside, and cut the stalks into small pieces. Mash the chicken fillet in a can (along with the juice).
- 4 Melt the butter in a saucepan, and fry the leeks, stirring for 3 minutes. Add pieces of asparagus stalks and pour in hot water. Bring to a boil.
- 5 Put the potatoes and bouquet Garni in the pot. Add salt and pepper and cook for 45 minutes.
- 6 Remove bouquet Garni from the pan. Pour the soup into a blender, add the chicken fillet and grind to a puree. Rub through a sieve into a clean pan.
- 7 Pour cream into the soup and mix. Put the pan on a high heat and let it boil. Put the asparagus tops in the soup. Heat everything together for 1-2 minutes.
* Bay leaves, parsley and thyme should be wrapped in leek leaves.