I was inspired by my friend Chef Shane to create this recipe. Chef Shane is a real food chef, author, friend, mentor and humanitarian. I am so lucky that our paths crossed several years ago, and while we are separated by several States, I cherish our friendship! Chef Shane posted a recipe on her blog for Asparagus Soup In-A-Flash, you can see her recipe here: http://www.chefshanekelly.com/2011/10/asparagus-soup-in-a-flash/. I made a few tweaks to create a soup that could be enjoyed by all my friends who are currently on the HCG Diet. For those not dieting, this recipe is worth a try as it produces a rich, satisfying, and healthy one bowl meal.
3 Ounces of cooked Chicken Breast (cut up into pieces)
6 Ounces of Asparagus (cooked in water with a little lemon juice and celtic sea salt)
1 + Cup of Chicken Broth (use more broth for a thinner soup)
Celtic Sea Salt (to taste)
Ground White Pepper (to taste)
¼ teaspoon Ground Ginger
½ teaspoon Onion Powder
1 teaspoon Lemon Juice
1 ½ teaspoons Dill Weed + more for garnish
Cook Asparagus in water with a little sea salt and lemon juice.
While Asparagus are cooking, cut up cooked Chicken Breast into pieces.
Remove Asparagus when cooked, cool slightly, and cut stalk into 3 or 4 pieces.
Place all ingredients into a blender and puree for 2 minutes.
If the mixture is too thick, add a bit more broth until it reaches the preferred consistency.
Pour pureed ingredients into a saucepan and bring to a boil.
Reduce heat, cover, and simmer for 10 to 15 minutes stirring occasionally.
Top with a little Dill Weed and serve.
Whichever recipe you choose to make, know that you are eating a bowl of nutrient dense goodness. Enjoy!