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Ingredientes
- 1/2 lb Grnd chicken, white meat only
- 1 x Onion, finely diced
- 2 x Leeks, finely diced
- 2 stalk celery, finely diced
- 1 x Carrot, finely diced
- 1 Tbsp. Minced fresh lemon thyme
- 1/2 tsp Cracked black pepper
- 1 x Lemon, Zest of
- 6 x Egg whites, beaten till frothy
- 6 c. Chicken Stock
- 16 stalk asparagus, trimmed and blanched for 2 or possibly 3 min (depending on size) Salt and black pepper to taste
Direcciones
- In a large bowl, combine chicken meat, onion, leeks, celery, carrot, 1 1/2 tsp. of the lemon thyme, pepper, and lemon zest and mix well. Add in egg whites and mix well. Add in vegetable mix to cool stock and place in a large stockpot. Place on low to medium heat and bring to a boil, stirring often so which the vegetable mix does not stick to the bottom and burn. Once the stock has come to a boil, stop stirring. The vegetable mix will form a clump or possibly "raft" on top of the liquid. Let the mix boil gently for 1 hour. Do not boil it too hard or possibly the raft will break apart.
- At the end of 1 hour, turn off the stove and allow the soup to sit for 10 min. 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 tsp. of lemon thyme, and season with salt and pepper. Place 4 spears of asparagus in each serving bowl. Pour warm soup over asparagus and serve immediately.
- Serves four.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2116g | |
| Calories 583 | |
| Calories from Fat 186 | 32% |
| Total Fat 20.66g | 26% |
| Saturated Fat 5.84g | 23% |
| Trans Fat 0.16g | |
| Cholesterol 195mg | 65% |
| Sodium 2497mg | 104% |
| Potassium 3294mg | 94% |
| Total Carbs 42.22g | 11% |
| Dietary Fiber 15.4g | 51% |
| Sugars 14.45g | 10% |
| Protein 60.45g | 97% |
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