Ingredients:
- 4 oz (125 g) cooked chicken;
- 6 oz (180 g) cooked chicken bones;
- 1 lb (500 g) fresh asparagus;
- 1 large red onion, peel and dice;
- 1/2 tablespoon vegetable oil;
- 1 cup (240 ml) water or chicken broth;
- 1/2 cup (120 ml) half and half;
- 12 marinated mozzarella balls;
- Sea salt, adjust for taste.
Recipe:
Serving for 4
- Clean asparagus, cut to 1/2” (1 cm) pieces;
- Save 8 tips for decoration;
- Add 1/2 tablespoon vegetable oil in a medium size sauce pan over medium high heat;
- Place diced onion, sauté under soft but not brown;
- Add chicken bones and water, cook for 10 minutes;
- Take bones out and discard;
- Blanch asparagus tips for 1 minute;
- Take them out and set aside;
- Add cut asparagus in and cook until very soft;
- Use a hand blender/blender until smooth and creamy;
- Add half and half, it is done when it comes back to a boil;
- Add 3 marinated mozzarella balls to each bowl;
- Scope soup in not cover the cheese balls;
- Top with asparagus tips and chicken, serve hot.