Asparagus Soup with Ginger and Chicken

Ingredients

• 2 carrots
• 150 g turnip celery
• 1 leek stalk
• 1 onion
• 2 Bay leaves
• 5 cloves of peppercorns
• 5 juniper berries
• 250 g green asparagus
• 2 tbsp lemon juice
• Salt
• 250 g Mushrooms
• 1 Shallot
• 30 g fresh ginger
• 150 g bamboo shoots (canned)
• 3 tbsp butter
• 1 tsp Cornstarch
• 1 tbsp dark soy sauce
• 1 tsp Lime juice

Instructions

1. 1.

   Peel the carrots and turnip celery and cut into large pieces. Clean, wash and chop the leek into large pieces. Peel and halve the onion, then skewer it with bay leaves and peppercorns. Wash the chicken and pour it together with the vegetables, the sketched onion, peppercorns and juniper berries into a large pot; add about 2 liters of cold water, bring to a boil and simmer on low heat for 2–2½ hours.

2. 2.

   Clean, wash and trim the ends of the asparagus lightly. Blanch in salted water with lemon juice for 8–10 minutes until firm. Remove, shock in ice water, drain and cut into large pieces.

3. 3.

   Clean the mushrooms, wipe them with a damp kitchen towel and slice. Peel the shallot and ginger, then finely chop both. Drain the bamboo shoots.

4. 4.

   When the chicken broth is ready, remove the chicken, separate the meat from the bones and break it into bite-sized pieces. Strain the broth through a sieve.

5. 5.

   Heat butter in a wide, large pot and sauté the shallots with ginger until translucent. Add mushrooms and cook for 3–4 minutes. Deglaze with 1 liter of poultry broth and add the chicken, asparagus and bamboo shoots. Lightly thicken with cornstarch mixed in cold water, then season with soy sauce, lime juice, salt and pepper. Optionally grate fresh ginger on top or thin with more broth.

6. 6.

   Serve hot in four bowls.