Two Recipes for Spring Asparagus and Chicken

Chunky Chicken and Asparagus Chowder or a Smooth Potage with Lemon

© Larry Ervin

Feb 28, 2009

Spring is asparagus season, the author’s favorite vegetable and not just because asparagus has historically been considered an aphrodisiac. Of course, asparagus is available year round now, but the off-season prices are often three to four times higher. Buying local and in season not only saves your pocketbook, but also arrives fresher and causes less pollution in transport. That's the "locavore" way.

Here the asparagus cozies up with chicken, a comforting choice two ways: flavor and cost. Chicken is usually the least expensive meat you can buy. You can save even more by Buying Chicken Whole and following the steps to Cut Up the Chicken yourself.

Chunky Chicken and Asparagus Chowder

Serves: 6

This a great way to use leftover, cooked chicken.

The term “chowder” is more often associated with New England than France, but the word derives from the French term Chaudière, the name for the communal cauldron into which fisherman would toss some of the day’s catch, whatever vegetables were available and maybe some crackers to thicken it.

Breton fisherman are thought to have brought to custom the Newfoundland, from whence it migrated down the coast to New England. Common parlance has applied it to many thick and chunky soups.

Ingredients:

• 4 tablespoons butter
• 1 large onion, finely chopped
• 1/2 cup chopped celery
• 1/4 cup chopped red bell pepper
• 1/4 cup all-purpose flour
• 3 cups chicken broth
• 1 large baking potato, peeled and diced
• 1 1/2 to 2 cups diced, cooked chicken
• 1 pound asparagus, woody ends removed, sliced in 1/2-inch lengths
• 2 cups heavy cream
• 1 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste
• 1 tablespoon freshly chopped parsley

Method:

1. In a large saucepan over medium-low heat, melt butter and sauté the onion and celery until wilted and transparent, about 3 minutes.
2. Add the bell pepper and cook for 1 minute longer.
3. Stir in flour until there are no dry lumps. Stir in chicken broth until the flour dissolves.
4. Add diced potato and bring to a boil. Reduce heat to low and simmer, covered, until potato is just tender, about 15 minutes.
5. Gently stir in the asparagus and chicken and cook just until asparagus is crisp-tender (be easily pierced with a fork).
6. Add cream and the salt and pepper, to taste. Garnish each serving with a sprinkle of parsley just before serving.

Creamy Chicken and Asparagus Soup with Lemon and Fresh Basil

The French would call this a potage , a term applied to thick soups that are puréed and often thickened with egg yolks or cream, in this case both.

Serves: 6

You Will Need: Food Processor, Blender or Hand-held Immersion Blender (See Gadget Note, below)

Ingredients:

• 2 Tbsp olive oil
• 1 onion, coarsely chopped
• 3 skinless, boneless chicken breast halves, cut in 1-inch chunks
• 1¾ quarts chicken stock
• 1 tsp fresh thyme leaves
• 1 lemon (see Method)
• 1½ pounds fresh asparagus, woody ends snapped off
• Handful of fresh basil leaves, torn
• 1 egg yolk
• 1¼ cups cream

Method:

1. Cut two strips of lemon peel using a swivel-bladed vegetable peeler. Set both lemon and strips aside.
2. In a large saucepan over medium flame, heat the oil and gently fry the onion until transparent, about 3 minutes.
3. Increase the flame to medium high and add the chicken. Cook, stirring, until they start to brown, 2 – 3 minutes.
4. Add the chicken stock, thyme and lemon strips. Bring to a gentle boil, reduce the flame and simmer for 10 minutes.
5. While the chicken is simmering, bring enough water to cover the asparagus to a boil. Add the asparagus and just blanch, 1 – 2 minutes. Drain and cover again in very cold water. This stops the cooking and preserves the color and texture. Drain again, cut off the tips and reserve them for garnish.
6. Remove the lemon strips from the chicken mixture. Add the asparagus stalks and the basil. Simmer, covered, until the asparagus is well cooked, about 30 minutes.
7. Take the pot off the flame and let it cool 10 minutes on a rack or trivet. Purée the soup with an immersion blender, or in batches in a food processor or conventional blender and pour it back into the saucepan. (This is where an immersion blender pays off. See Gadget Note, below.)
8. Beat the egg yolk with a little of the cream. Strain it into a small bowl. Add a little of the soup and mix thoroughly, then stir the egg mixture back into the soup.
9. Put the saucepan back over low heat. Juice the lemon and add it to the pan. Stir in the rest of the cream and allow the soup to warm gently, without boiling.
10. Ladle into individual serving bowls and garnish each with reserved asparagus tips and a spring of fresh basil, if you like.

Gadget Note: Too often kitchen gadgets end up in the back of a drawer or cupboard waiting for your next garage sale. One gadget the author can recommend is the hand-held immersion blender. If you like to make soup, you'll wonder how you survived without it. Transferring in batches to the food processor or blender inevitably makes more mess to clean up.

Look here for more soup or stew ideas, including:

• Lentil - Spinach Soup
• African Chicken and Peanut Soup
• Pumpkin Apple Soup
• Mulligatawny Chicken Stew
• Red Bean and Andouille Sausage Soup
• Broccoli and Toasted Hazelnut Soup au Gratin
• Saint Agur Blue Cheese-Blessed Cauliflower Soup
• Oregon Sharp Cheddar and Ale Soup
• Cioppino to Die For
• Turkey Minestra (from leftover roast turkey)
• Cream of Chicken with Wild Mushrooms (from leftover cooked chicken)

Green & White Asparagus

Very Fresh Chicken

Lemon

Red Pepper (Capsicum)

Sign at German Spargel (Asparagus) Festival

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