Summary

Ingredients

• 1 bunch soup greens, roughly diced
• 1 soup chicken, alternatively: poulard
• 1 teaspoon peppercorns, white
• 2 bay leaves
• 2 ½ liters chicken broth
• 250 g asparaus, white
• 250 g asparaus, reen
• 200 g suar snap peas, cut in half crosswise
• 200 g rice (lon rain rice), cooked accordin to packae instructions
• salt
• 250 ml cream
• pepper
• 4 tablespoon lemon juice
• sugar
• 4 tablespoon parsley, smooth, cut
• 0.5 ½ lemon (s), the peel finely grated

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Instructions

1. Put the soup chicken with the soup greens, peppercorns and bay leaves in a high saucepan, pour in the stock and bring to the boil. Skim off the foam and cover and simmer over a medium heat for about 1 hour. Remove the chicken from the broth, pour the broth through a fine sieve and return to the saucepan. Reduce by approx. 1/3 over high heat. Skin, boneless and finely chop the chicken.
2. White asparagus, peeled, cut diagonally into pieces approx. 2 cm long, add to the broth and cook for a total of 8 minutes. After 4 minutes, green asparagus, the lower third peeled, cut diagonally into pieces approx. 2 cm long, and add snow peas.
3. Stir in the cream, meat and cooked rice, bring to the boil briefly, season with salt, pepper, sugar, lemon juice and zest. Serve sprinkled with parsley.
4. As a main course for 4 people.
5. As a pre-soup for 8-12 people.