Asparagus Soup with Ginger and Chicken

Peel the carrots and celery and cut them into chunks. Rinse the leek, trim and cut into large pieces. Peel the onion, halve and lard with the bay leaves and the cloves. Rinse the chicken and put with the vegetables, the studded onion, peppercorns and juniper berries in a large pot, pour in about 2 liters (approximately 2 quarts) of cold water and cook on low heat for 2-2.5 hours.

Rinse the asparagus, peel the ends and blanch the asparagus with lemon juice in plenty of salted water for 8-10 minutes until al dente. Then strain, rinse with cold water, drain and cut into large pieces.

Brush mushrooms, wipe with a damp paper towel and cut into slices. Peel the shallot, peel the ginger and finely chop both. Drain the bamboo shoots.

If the chicken broth is ready, remove the chicken, loosen the meat from the bone and cut up into bite size pieces. Strain the broth through a sieve.

Melt the butter in a wide, large saucepan and sauté the shallot with the ginger until soft. Add the mushrooms and cook 3-4 minutes. Deglaze with 1 liter chicken stock and add the meat, asparagus and sprouts. Combine starch with a small amount of cold water, stir into soup to thicken slightly and season with soy sauce, lime juice, salt and pepper. If desired add more fresh ginger, or dilute with a little broth.