Lunch

Chicken, pea and asparagus soup with pistou

Chicken, pea and asparagus soup with pistou
4
30M

Ingredients

Pistou

Method

1.Bring stock, the water, garlic and pepper to the boil in large saucepan. Add chicken, return to the boil. Reduce heat, simmer, covered, about 10 minutes or until chicken is cooked through. Cool in poaching liquid 10 minutes. Remove chicken from pan, slice thinly.
2.Meanwhile, make pistou. Using mortar and pestle, pound all ingredients until smooth.
3.Add remaining ingredients to soup, bring to the boil. Return chicken to pan, simmer, uncovered, about 3 minutes or until vegetables are just tender.
4.Serve bowls of soup topped with pistou.

You will need 450g of fresh peas in the pod or 2 cups (240g) frozen peas for this recipe.

Note

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