Summary

Ingredients

• 420 g chicken breast fillet (s)
• 1 clove garlic
• 1 teaspoon oil, (peanut oil)
• 1 teaspoon sesame seeds
• salt
• pepper
• 500 g asparaus, white
• 800 ml vegetable stock, (3 teaspoons instant)
• 180 g cream cheese, lean level up to 1% absolute fat
• 2 teaspoons lemon juice
• 0.5 ½ bunch chives

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Instructions

1. Dice the chicken breast fillet and finely dice the garlic. Put the meat cubes in a marinade of oil, sesame seeds, salt, garlic and pepper for about an hour.
2. Then divide the meat cubes on 4 wooden skewers and fry them in a non-stick pan for about 5 to 8 minutes.
3. Peel the asparagus and cut into pieces. Put the heads aside. Cook the remaining asparagus in the vegetable stock for about 5 to 10 minutes. Then remove half of the asparagus and stir the cream cheese into the broth.
4. Puree the soup with the hand blender and season with salt and pepper. Put the removed asparagus and the asparagus heads in the soup and let them simmer for about 6 minutes.
5. Season the asparagus cream soup with 1 to 2 teaspoons of lemon juice and stir in the finely chopped chives.
6. For serving, divide the soup into 4 bowls and arrange a chicken and sesame skewer on each bowl.
7. Note for WW: 4 PP.