Asparagus & Chicken Soup with Asiago Cheese and Lemon
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Heat oil in soup pot over medium heat. Add the diced onion and cook until the onion softens, stirring often.
Pour in chicken broth, white wine, cayenne, nutmeg and lemon zest. Cover and simmer for 10 minutes.
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.
Puree the soup with a blender until smooth and creamy. Stir in half the sour cream.
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.
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.
Frozen asparagus also works well in this recipe.
|Per 300 g serving||Amount|
|Saturated Fat||4 g|
|Per 300 g serving||% Daily Value|