Summary

Ingredients

• 250 g potato (s)
• 75 g celery
• 0.25 stick ¼ leek
• 0.5 ½ onion (s)
• 15 ml olive oil
• 1 chicken breast
• 4 stalks asparagus, green
• 1 carrot (s)
• 50 g peas, frozen
• 250 ml vegetable stock
• 100 ml cream
• 1 bay leaf
• Salt and pepper, freshly ground
• some chervil, fresh, for garnish

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Instructions

1. Peel and dice the potatoes and celery. Clean, wash and cut the leek. Peel and dice the onion.
2. Heat the olive oil in a saucepan. Briefly fry the potatoes, onions, celery and leeks in it. Deglaze with water until the potatoes and vegetables are just covered. Season with bay leaf, salt and pepper. Cover and cook for 15-20 minutes, until the potatoes are tender.
3. In the meantime, wash the chicken breast fillet. Remove the woody end of the asparagus and then cut in half. Peel the carrot and cut into sticks. Thaw the peas.
4. Bring the vegetable stock to a boil. Cover and cook the chicken breast fillet, asparagus, carrot sticks and peas for 5 - 6 minutes at a low temperature and then drain in a colander.
5. Cut the meat into strips.
6. Puree the contents of the potato and celery pot - remove the bay leaves beforehand - with a hand blender, mix with the cream and bring to the boil. Season to taste with salt and pepper.
7. Spread the chicken strips, asparagus, carrot sticks and peas in deep plates and pour the hot potato soup over them. Garnish with fresh chervil.