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PrintAsparagus & Chicken Soup with Asiago Cheese and Lemon
This velvety-smooth soup may look as though it’s from a fine dining restaurant, but it is oh-so-easy to prepare. The mouthwatering combination of chicken, asparagus, and Asiago cheese makes for a soup with intense depth of flavour that will earn it a regular space in your recipe box.
This velvety-smooth soup may look as though it’s from a fine dining restaurant, but it is oh-so-easy to prepare. The mouthwatering combination of chicken, asparagus, and Asiago cheese makes for a soup with intense depth of flavour that will earn it a regular space in your recipe box.
![[+]](/images/uploads/recipes/2010/Nov/12/153_view.jpg)
Asparagus & Chicken Soup with Asiago Cheese and Lemon
2 cups
boneless, skinless chicken breasts, cooked, chopped
500 mL
1 Tbsp
extra virgin olive oil
15 mL
1 cup
onions, diced
250 mL
6 cups
low-sodium chicken broth
1.5 L
1/2 cup
dry white wine
125 mL
1/4 tsp
cayenne pepper
1.25 mL
1/8 tsp
nutmeg, ground
0.6 mL
1/2 tsp
lemon zest
2.5 mL
5 cups
asparagus
1.25 L
1 cup
light sour cream
250 mL
1/2 cup
Asiago cheese, grated
125 mL
1/2 cup
mozzarella cheese, part skim, 16.5% MF
125 mL
1/2 tsp
salt
2.5 mL
10 sprigs
mint, fresh
10 sprigs
2 Tbsp
1 % milk
30 mL
Preparation
Serves 10
Cook time :
30 min
|
Preparation time :
Asparagus & Chicken Soup with Asiago Cheese and Lemon
1
Heat oil in soup pot over medium heat. Add the diced onion and cook until the onion softens, stirring often.
2
Pour in chicken broth, white wine, cayenne, nutmeg and lemon zest. Cover and simmer for 10 minutes.
3
Cut the tough bottom off the asparagus. Trim tips off other end and set aside for use later. Add chopped asparagus, cut into 1” (2.5 cm) pieces, to the pot. Simmer 5-8 minutes until tender but still bright green.
4
Puree the soup with a blender until smooth and creamy. Stir in half the sour cream.
5
Add the chopped chicken to the pot with both of the grated cheeses and heat gently for a few minutes until hot. Season with salt. Garnish with fresh mint.
6
To serve, mix the rest of the sour cream with the milk and swirl artfully around the top of each bowl. Garnish each bowl with asparagus tips and a sprig of fresh mint.
Notes: Frozen asparagus also works well in this recipe.
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