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Chicken soup with asparagus
1 serving
Grind canned corn in a mortar until pasty. Cut the chicken into thin slices, salt, then add the egg white and corn paste and mix well. In asparagus, remove the rigid lower part, cut the soft stems askance in small pieces, pour into the boiling strained chicken broth, boil it and boil for 2-3 minutes. After that, add the chicken meat, stir to separate the chicken pieces from each other, and once again bring the broth to a boil. Season the finished soup with ground pepper and serve hot, decorating with washed cilantro leaves.
Grind canned corn in a mortar until pasty. Cut the chicken into thin slices, salt, then add the egg white and corn paste and mix well. In asparagus, remove the rigid lower part, cut the soft stems askance in small pieces, pour into the boiling strained chicken broth, boil it and boil for 2-3 minutes. After that, add the chicken meat, stir to separate the chicken pieces from each other, and once again bring the broth to a boil. Season the finished soup with ground pepper and serve hot, decorating with washed cilantro leaves.
chicken broth - 1.5 l, chicken fillet - 300 g, protein - 1 pc., Canned corn - 1.5 tbsp. spoons, asparagus - 300 g, cilantro - 1 bunch, pepper to taste, salt to taste
