4 chicken breast halves 4 C. water 1 bay leaf 1 medium onion, quartered 2 lg. Stalks celery, cut into 1-inch pieces 1 ½ tsp. salt ¼ tsp. pepper 2 dash nutmeg 1 ¾ lb. fresh asparagus ½ C. chardonnay 2 C. half and half (lite, whole or 2% milk) 2 T. butter (lite margarine) ¼ tsp. salt ¼ tsp. pepper 1 C. water 1 C. all-purpose flour
Combine first 8 ingredients in a 3-quart saucepan. Bring to a boil over medium-high heat; cover, reduce heat and simmer 35 minutes or until chicken is tender. Remove chicken, reserving broth and vegetables in pan. Let chicken cool slightly. Discard bones and skin, cut chicken into bite-size pieces. Snap off tough ends of asparagus. Cut asparagus into 2-inch pieces except about 10 spears to be used as a garnish, if desired, add to reserved chicken broth and vegetables. Add chardonnay. Bring to a boil over medium-high heat; cover, reduce heat and simmer 10 minutes or until asparagus is tender. Cool 10 minutes. Remove asparagus for garnish. Pour about one-third of asparagus mixture into container of an electric blender or food processor, process to smooth stopping once to scrape down sides. Pour mixture into a saucepan. Add half and half, butter, salt, pepper to asparagus mixture; cook over medium-high heat. Mix flour and water together. When mixture almost comes to a boil, using a large strainer pour flour mixture into asparagus puree until desired thickness. Pour hot soup into warm bowl, place about 1/3 cup chicken in the center with 2 asparagus spear sticking out of chicken for garnish. Serving suggestion: Caeser salad and grilled garlic french bread.
Twin Chef Soup Company
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