Name: Asparagus Soup with Chicken Slices & Garlicky Grape Tomatoes
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 small bunches asparagus; 1 ½ (142 g) pkg baby spinach; 1.02 kg chicken breasts, boneless skinless; 1062 ml chicken or vegetable broth; 12 cloves garlic; 1 ½ small pkgs grape tomatoes; 6 shallots; balsamic vinegar; black pepper; butter, unsalted; extra virgin olive oil; salt

Asparagus Soup with Chicken Slices & Garlicky Grape TomatoesAsparagus Soup with Chicken Slices & Garlicky Grape Tomatoes — a 35-minute dinner recipe with 12 ingredients, serving 6.Ingredients

3 small bunches asparagus

1 ½ (142 g) pkg baby spinach

1.02 kg chicken breasts, boneless skinless

1062 ml chicken or vegetable broth

12 cloves garlic

1 ½ small pkgs grape tomatoes

6 shallots

balsamic vinegar

black pepper

butter, unsalted

extra virgin olive oil

salt

Instructions

Wash the asparagus and snap (or cut) off the woody ends. Cut off about 5 cm of the tips and reserve in a bowl. Chop the remaining stalks into 2 ½ cm pieces.

Peel and thinly slice the shallots into rings. Peel and mince the garlic.

Heat a large pot over medium heat.

Add butter to the pot and swirl to coat bottom. Add reserved asparagus tips and cook until slightly softened, 2-3 minutes. Transfer back to the bowl and set aside.

Once tips have been removed, add more butter to the pot followed by asparagus stalks, shallots, and garlic. Season with salt and pepper. Increase heat to medium-high and cook, stirring occasionally, until softened, 5-6 minutes.

Wash and dry the spinach; set aside.

Wash the tomatoes. Peel and mince the remaining garlic.

Heat a skillet over medium heat.

Slice the chicken in half horizontally to form thin fillets. Season both sides with salt and pepper.

Add oil to skillet and swirl to coat bottom. Add chicken and cook until golden brown and cooked through, 3-4 minutes per side. Transfer to a plate.

Add spinach to the asparagus and mix. Pour in the broth and bring to a boil. Turn heat off and purée with a hand (immersion) blender or transfer to a regular blender.

Add olive oil and garlic to the skillet; cook until fragrant, 15-30 seconds. Reduce heat to low. Add the tomatoes and vinegar; cook, stirring frequently, until the vinegar has thickened slightly and the tomatoes have begun to burst, 4-6 minutes. Remove from heat.

Slice chicken on an angle into bite-sized strips.

To serve, pour soup into a bowl, scatter the asparagus tips over top, and season with additional salt and pepper if desired. Place chicken slices on the side and top with tomatoes. Enjoy!

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