| 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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“God promises a safe landing, not a calm passage.”