White Asparagus Soup

суп из белой спаржи


  • 400g chicken
  • 4 garlic cloves, peeled
  • 1 piece of carrot
  • ½ onion
  • cloveS
  • allspice (spices)
  • Bay leaf
  • 750g white asparagus
  • 30g green asparagus
  • 1500g courgettes / zucchini – sliced
  • 500g onions
  • 75g parmesan
  • 1150ml prepared chicken stock
  • 50ml olive oil
  • 2 fresh heads of garlic,
  • Pinch of sea salt
  • fresh thyme / rosemary
  • a pinch of black pepper (spice)
  • shallots
  • toasted white bread



The first step is to prepare the chicken stock. For this we need the carrot, onion, garlic, herbs and spices. Instead of chicken legs and wings we can use the breast, or any part of the chicken weighing 300-400 grams. Peel the carrot and cut into large circles, peel the onion keeping it whole, peel 1-2 garlic cloves. Place the chicken legs, carrot, onion, bay leaf, garlic and allspice in a saucepan and add 2 litres of cold water. Bring to a boil, add 2 pinches of salt and cook over low heat, removing any foam that forms, for 40-50 minutes.


Fry the sliced zucchini until half cooked and then add the white asparagus and fry for 7-10 minutes. Add the chicken broth. Cook until tender, add salt and cook over low heat, removing any foam, 40-50 minutes.  Fry the onions, garlic, thyme, fry in the olive oil for 25 to 30 minutes, add salt and pepper to taste and add to the asparagus and chicken stock mixture. Remove the pan from the heat. Put resulting mixture in a blender to break it down and filter through a cone. Now warm up the soup in a bowl, decorate the soup with shallots, drizzle with olive oil. Cover with toasted white bread and garnish with green asparagus.

Recipe: Uilliam Lamberti


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