Asparagus Soup with Chicken Skewers

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Asparagus Soup with Chicken Skewers
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Health Score:
8,2 / 10
Difficulty:
advanced
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 3 h. 20 min.
Ready in
Calories:
635
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie635 kcal(30 %)
Protein52.74 g(54 %)
Fat37.22 g(32 %)
Carbohydrates21.58 g(14 %)
Sugar added1.05 g(4 %)
Roughage4.26 g(14 %)
Vitamin A238.59 mg(29,824 %)
Vitamin D0.15 μg(1 %)
Vitamin E4.72 mg(39 %)
Vitamin B₁0.36 mg(36 %)
Vitamin B₂0.38 mg(35 %)
Niacin32.55 mg(271 %)
Vitamin B₆1.11 mg(79 %)
Folate215.25 μg(72 %)
Pantothenic acid1.89 mg(32 %)
Biotin1.81 μg(4 %)
Vitamin B₁₂0.53 μg(18 %)
Vitamin C25.47 mg(27 %)
Potassium981.46 mg(25 %)
Calcium93.97 mg(9 %)
Magnesium86.33 mg(29 %)
Iron4.01 mg(27 %)
Iodine1.26 μg(1 %)
Zinc2.73 mg(34 %)
Saturated fatty acids16.78 g
Cholesterol150.4 mg

Ingredients

for
4
For the skewers
600 grams Chicken breasts
4 tablespoons vegetable oil
1 teaspoon freshly grated ginger
1 teaspoon Curry powder
3 tablespoons Lime juice
1 teaspoon brown sugar
salt
freshly ground peppers
For the soup
250 grams green Asparagus
250 grams white Asparagus
1 sprig Lemongrass
2 Curry leaves
1 onion
100 grams starchy potatoes
3 tablespoons butter
100 milliliters dry white wine
600 milliliters Vegetable broth
100 milliliters Coconut cream
salt
½ organic lemon (Juiced and zested)
Nutmeg
1 handful purple Basil
How healthy are the main ingredients?
Chicken breastpotatoBasilsugargingersalt

Preparation steps

1.

For the chicken skewers: rinse chicken, pat dry and cut lengthwise into about 1.5 cm (apprximately 1/2 inch) wide, thin strips. Whisk oil with ginger, curry powder, lime juice and sugar, coat chicken with marinade and refrigerate for about 1 hour. 

2.

For the soup: peel bottom thirds of green asparagus and peel white asparagus entirely. Place into a pot and combine with 250 ml (approximately 1 cup) of water with halved lemongrass and curry leaves and simmer, covered, for about 10 minutes on low heat. Strain through a sieve, collecting all broth. 

3.

Cut asparagus diagonally into 2-3 cm (approximately 1 inch) long pieces. Peel onion and potatoes, dice.

4.

Heat 1 tablespoon of butter in a pan and saute onion until translucent, add potatoes and white asparagus and saute briefly. Add wine, broth and asparagus cooking liquid, simmer for about 20 minutes or until soft.  Add coconut cream and puree soup with an immersion blender. Strain through a sieve and simmer down or add more broth to reach desired consistency. Add green asparagus to the soup and simmer for 8 more minutes. Season with salt, lemon juice, zest and nutmeg.

5.

Thread chicken pieces onto wooden skewers and cook in a hot roasting pan for about 6 minutes, turning. Season with salt and pepper.

6.

Remove asparagus with a slotted spoon from the soup and arrange in soup plates. Blend soup with remaining butter until frothy and pour over asparagus. Garnish each bowl with basil and top with chicken skewer. Serve.