Asparagus Soup with Chicken Skewers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 635 cal. | (30 %) | ||
| Protein | 52.74 g | (54 %) | ||
| Fat | 37.22 g | (32 %) | ||
| Carbohydrates | 21.58 g | (14 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 4.26 g | (14 %) |
| Vitamin A | 238.59 mg | (29,824 %) | ||
| Vitamin D | 0.15 μg | (1 %) | ||
| Vitamin E | 4.72 mg | (39 %) | ||
| Vitamin B₁ | 0.36 mg | (36 %) | ||
| Vitamin B₂ | 0.38 mg | (35 %) | ||
| Niacin | 32.55 mg | (271 %) | ||
| Vitamin B₆ | 1.11 mg | (79 %) | ||
| Folate | 215.25 μg | (72 %) | ||
| Pantothenic acid | 1.89 mg | (32 %) | ||
| Biotin | 1.81 μg | (4 %) | ||
| Vitamin B₁₂ | 0.53 μg | (18 %) | ||
| Vitamin C | 25.47 mg | (27 %) | ||
| Potassium | 981.46 mg | (25 %) | ||
| Calcium | 93.97 mg | (9 %) | ||
| Magnesium | 86.33 mg | (29 %) | ||
| Iron | 4.01 mg | (27 %) | ||
| Iodine | 1.26 μg | (1 %) | ||
| Zinc | 2.73 mg | (34 %) | ||
| Saturated fatty acids | 16.78 g | |||
| Cholesterol | 150.4 mg |
Ingredients
- For the skewers
- 600 grams Chicken breasts
- 4 Tbsps vegetable oil
- 1 tsp freshly grated ginger
- 1 tsp Curry powder
- 3 Tbsps Lime juice
- 1 tsp 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 Tbsps 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
Preparation steps
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.
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.
Cut asparagus diagonally into 2-3 cm (approximately 1 inch) long pieces. Peel onion and potatoes, dice.
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.
Thread chicken pieces onto wooden skewers and cook in a hot roasting pan for about 6 minutes, turning. Season with salt and pepper.
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.
