| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Caprial1 | 1 | servings | |
INGREDIENTS
| 1/2 | lb | Ground chicken; white meat only |
| 1 | Onion; finely diced | |
| 2 | Leeks; finely diced | |
| 2 | Stalks celery; finely diced | |
| 1 | Carrot; finely diced | |
| 1 | tb | Chopped fresh lemon thyme |
| 1/2 | ts | Cracked black pepper |
| 1 | Lemon; Zest of | |
| 6 | Egg whites; beaten until frothy | |
| 6 | c | Chicken Stock |
| 16 | Stalks asparagus; trimmed and | |
| ; blanched for 2 or 3 | ||
| ; minutes (depending | ||
| ; on size) | ||
| Salt and black pepper to taste |
INSTRUCTIONS
In a large bowl, combine chicken meat, onion, leeks, celery, carrot, 1 1/2 teaspoons of the lemon thyme, pepper, and lemon zest and mix well. Add egg whites and mix well. Add vegetable mixture to cold stock and place in a large stockpot. Place on low to medium heat and bring to a boil, stirring often so that the vegetable mixture does not stick to the bottom and burn. Once the stock has come to a boil, stop stirring. The vegetable mixture will form a clump or "raft" on top of the liquid. Let the mixture boil gently for 1 hour. Don't boil it too hard or the raft will break apart. At the end of 1 hour, turn off the stove and allow the soup to sit for 10 minutes. Strain soup through a fine strainer lined with a paper coffee filter, discarding the vegetables. To serve, reheat soup with the remaining 1 1/2 teaspoons of lemon thyme, and season with salt and pepper. Place 4 spears of asparagus in each serving bowl. Pour hot soup over asparagus and serve immediately. Serves four. Converted by MC_Buster. Per serving: 996 Calories (kcal); 23g Total Fat; (22% calories from fat); 107g Protein; 75g Carbohydrate; 213mg Cholesterol; 13559mg Sodium Food Exchanges: 0 Grain(Starch); 12 1/2 Lean Meat; 11 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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