Monday, July 30, 2007

Asparagus Soup With Chicken

Asparagus Soup With Chicken

Serves 4

Drew Van Leuvan


     4 Tablespoons butter

     3 cloves garlic, smashed

     1 Vidalia onion, thinly sliced

     2 leeks, white part only, chopped

     Salt and white pepper

     2 bunches asparagus, roughly chopped

     A pinch of baking soda

     2 Tablespoons olive oil

     4 6-ounce chicken breast fillets

     4 Tablespoons creme fraiche

     1 bunch chives, finely chopped

Heat butter in a rondeau. Add the garlic, onion and leeks, and season with salt and pepper. Cook until the onions and leeks are soft, about 5 minutes. Cover with water by 2 inches and simmer for 20 minutes. Add the asparagus and baking soda and cook for 5 more minutes. Puree in a blender (or using a hand blender).

Heat oil in a skillet over high heat. Season the chicken with salt and pepper and quickly sear, about 15 minutes. Let rest at least 5 minutes before slicing on the bias.

To serve, pour the soup in to each bowl. Top with the chicken, a dollop of cr?me fraiche, and sprinkle with chives.

Adapted by

Yield: 4 Servings

Prep time: 10 minutes

Cook time: 30 minutes

Round Out the Meal:

With a tomato salad.

Kid Friendly:

This is kid friendly!

Wine Pairing:

A Chardonnay.

No comments: