This week’s recipe brought to you by a last-minute kitchen search. Last Sunday we were in a rush for our weekly shop and I forgot to grab anything for a soup – something I only realised mid-day today. Oops. Luckily Andy had been out one night this week unexpectedly and I had spare asparagus and some soy beans from that day’s aborted dinner. A quick google and I was inspired by this recipe here to make the title soup. I figured I could jazz it up a little with some other fresh ingredients – any excuse to use up more of the overgrowing parsley ;)
Chicken, Asparagus and Soy Bean Soup
- Knob of butter
- 1 onion
- 3 tbsp flour
- 1 potato
- 200g frozen soy beans
- 1l stock – half chicken, half vegetable
- 2 medium-small chicken breasts
- ~12 spears of asparagus
- ~8g fresh parsley (small handful)
- Juice of one lemon
- Melt the butter in a saucepan, add the onions and flour and cook for 5 minutes
- Add the potatoes, soy beans, chicken, lemon juice and stock.
- Bring to the boil and simmer for 20 minutes.
- Add the parsley and asparagus, simmer for 5 more minutes.
- Remove two to three ladelfuls, blend the remaining soup and add the chunky pieces back.
For something I put together at the last moment I’m really rather happy with how this turned out. It was full of veg and, whilst creamy, didn’t have any excess fat in it. For those super conscious about fat levels you could easily substitute the butter for olive oil or even just omit it if you have a good non-stick pan. It was super-easy to make, makes plenty and is a nice touch of bright flavour in the midst of what is becoming a rather dreary autumn.