This is one of the freshest tasting soups I’ve had in a long time. The typical garlic or onion flavor boost that starts most soups is absent here and it’s quite alright. With spicy radish and bright lemon, not to mention the decidedly springy asparagus, this soup is the closest I’ll ever get to doing a “cleanse”. Crazy high in protein and uber low in calories, this is the sort of meal I might eat daily leading up to a tight dress sort of event. The dress fits, because you bought one that fits you, but wouldn’t it be great to zip it up without calling a friend in to help? This soup is for you (and me). One recommendation is to serve this upon finishing. Asparagus isn’t a particularly hearty vegetable and nobody likes mushy asparagus.Â
Chicken and Asparagus Spring Soup
Serves 4
6 c. chicken broth
2 chicken breasts or 4 chicken thighs, skinless and bonelessÂ
2 bunch asparagus, trimmed and sliced into 1 inch pieces on the diagonal
1 c. thinly sliced, trimmed radishes
1 (15 oz) can small white beans, drained and rinsed well
Juice from 1 lemon
1/4 c. chopped fresh basil
1 tsp. kosher salt
1/4 c. Parmesan or pecorino Romano cheese, plus more for topping
1. Heat chicken broth in a pot or dutch oven until simmering. Add chicken and reduce heat to medium low; simmer gently for 10 minutes or until just cooked through.
2. Remove chicken from broth and add asparagus and radishes. Bring broth back to a simmer and cook until tender, five minutes.
3. When chicken is cool enough to handle, chop. Add chicken back to pot along with beans. Let cook to warm through, several minutes.Â
4. Remove from heat and add lemon juice, basil, salt and cheese. Stir to combine and serve.Â
