Chicken-asparagus soup

For 4 persons

INGREDIENTS
225 g fresh asparagus
8.5 dl fresh chicken
1.5 dl dry white wine
1 sprig fresh parsley, dill and tarragon
1 clove garlic
60 g vermicelli or rice noodles
350 g lean cooked chicken, chopped
salt and white pepper 1 small leek


Wash asparagus and remove the woody parts. Cut the asparagus into pieces of 4 cm.

Pour the broth and wine in a large pot and bring mixture to boil

Wash the herbs and tie them together into a bouquet garni. Add a clove of garlic with the herbs, asparagus and noodles to the broth. Put the lid on the pan and let it all cook 5 minutes.

Stir the chicken from the broth to taste and add salt and pepper. Let the soup is still 3 to 4 minutes to cook until everything is warm.

The leek in half lengthwise and wash them well under the tap. Dry the leeks and cut it julienne.

Hall herbs and garlic in the broth

Divide the soup bowls of hot soup, bestroi soup with leeks and serve the soup as hot as possible

VARIATION
You can use this recipe using your favorite herbs, but use it with a subtle herbal taste, so they do not dominate the asparagus. Small, young shoots are the best and give the best result.

TIP OF THE COOK
Rice Noodles do not contain fat and are a good alternative to ordinary einoedels