Name of Recipe: Chinese Chicken & Asparagus Soup - converted from a recipe in my book The Soup Bible
Number of People: 3 - 4 serves
Ingredients:
1 litre chicken stock - I used a bought carton
1 tsp chicken stock powder (optional but it gives it an extra boost if you use bought stock)
140g chicken breast fillet cut into 2cm pieces.
Pinch of salt
1 tsp egg white
1 tsp cornflour mixed with 1/2 tsp water
Bunch of asparagus, tough ends removed & discarded
4 coriander roots, chopped (optional)
S & P to taste
Coriander leaves to serve
Preparation:
Place the stock and stock powder into the TM bowl and heat 8 mins/100o/speed 1
Meanwhile prepare the chicken. Add the salt, egg white and cornflour slurry to the diced chicken pieces in a bowl and set aside.
Prepare the asparagus by cutting through on the diagonal in 1cm - 2 cm lengths. Keep the tips whole and set apart from the rest.
When the stock is ready, add the asparagus pieces (but not the tips at this stage). Cook 3 mins/100o/reverse/speed 1.
Add the coriander roots, chicken and reserved asparagus tips, stir to separate the chicken and cook 2.5 mins/100o/reverse/speed 1.
Check for seasoning and add S & P if needed. Serve garnished with coriander leaves.
Tips/Hints:
This is a nice, light soup and so tasty - perfect for a starter for a dinner party.
