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🍽️ Creamy Asparagus and Chicken Soup with Ginger

430 kcal · 30 min · 4 servings

Ingredients

• 2 Carrots
• 150 g Celery root
• 1 stalk Leek
• 1 Onion
• 2 Bay leaves
• 5 Cloves
• 1 ready-to-cook Chicken (approx. 1 kg)
• 1 tsp Peppercorns
• 5 Juniper berries
• 250 g green Asparagus
• 2 tbsp Lemon juice
• Salt
• 250 g Mushrooms
• 1 Shallot
• 30 g fresh Ginger
• 150 g Bamboo shoots (can)
• 3 tbsp Butter
• 1 tsp Cornstarch
• 1 tbsp dark Soy sauce
• 1 tsp Lime juice

Instructions

1. 1. Peel the carrots and celeriac. Cut them into large chunks.
2. 2. Clean the leek. Wash it and cut it into large chunks.
3. 3. Peel the onion. Cut it in half.
4. 4. Stab the bay leaves and cloves into the onion halves.
5. 5. Rinse the chicken thoroughly.
6. 6. Place the chicken, vegetables, spiced onion, peppercorns, and juniper berries into a large pot.
7. 7. Pour in about 2 liters of cold water.
8. 8. Heat the mixture slowly.
9. 9. Simmer the broth on low heat for 2 to 2.5 hours.
10. 10. Clean the asparagus and wash it.
11. 11. Peel the lower ends of the asparagus lightly.
12. 12. Place the asparagus and lemon juice in a pot with plenty of salted water.
13. 13. Cook the asparagus for 8 to 10 minutes until al dente (blanching means cooking briefly in boiling water).
14. 14. Remove the asparagus.
15. 15. Shock it immediately with cold water to preserve its color.
16. 16. Let the asparagus drain.
17. 17. Cut the asparagus into large chunks.
18. 18. Clean the mushrooms.
19. 19. Wipe them with a damp kitchen cloth.
20. 20. Slice the mushrooms.
21. 21. Peel the shallot.
22. 22. Peel the ginger.
23. 23. Finely chop the shallot and ginger.
24. 24. Drain the bamboo shoots.
25. 25. Remove the cooked chicken from the broth.
26. 26. Carefully separate the meat from the bones.
27. 27. Cut the meat into bite-sized pieces.
28. 28. Strain the broth through a fine sieve to clarify it.
29. 29. Heat the butter in a wide, large pot.
30. 30. Sauté the shallots and ginger in it until translucent.
31. 31. Add the mushrooms.
32. 32. Continue to sauté everything for 3 to 4 minutes.
33. 33. Deglaze the mixture with 1 liter of the prepared poultry broth.
34. 34. Add the chicken meat, asparagus, and bamboo shoots to the soup.
35. 35. Mix the starch with cold water until you have a smooth mixture.
36. 36. Add the starch mixture to the soup to thicken it slightly (binding).
37. 37. Season the soup with soy sauce, lime juice, salt, and pepper.
38. 38. Grate some fresh ginger into the soup if desired.
39. 39. Thin the soup with a little more broth if necessary.
40. 40. Ladle the finished soup into four bowls.
41. 41. Serve the soup hot.

Nutrition per serving

• kcal: 430
• Protein: 67 g · Fett/Fat: 12 g · Carbs: 12 g