Chicken, pea and asparagus soup
A light broth with slices of tender chicken, fresh peas and asparagus spears, this soup makes an excellent starter for a dinner party.
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Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Mortar and pestle
- Serving bowl
- Spoon
Ingredients
- 3 cups (750ml) chicken stock
- 3 cups (750ml) water
- 1 clove garlic, crushed
- 1/4 teaspoon coarsely ground black pepper
- 400 grams chicken breast fillets
- 170 grams asparagus, trimmed, chopped coarsely
- 1 1/2 cup (240g) shelled fresh peas
- 1 tablespoon lemon juice
- 1/2 cup coarsely chopped fresh flat-leaf parsley
- 1/2 cup coarsely chopped fresh mint
- 1/4 cup coarsely chopped fresh garlic chives
- 2 teaspoons finely grated lemon rind
- 2 teaspoons olive oil
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