Spring Chicken and Asparagus Soup

11:30 am on 15 October 2012

(Serves 4)


  • 4 cups vegetable or chicken stock
  • 2 medium carrots, thinly sliced
  • 2 chicken breasts, skin removed and sliced into bite-sized pieces
  • 2 tablespoons extra virgin olive oil
  • 1 handful fresh basil, shredded, plus a few extra leaves
  • 1 tablespoon lemon juice
  • 1 bunch asparagus, sliced
  • 400g can butter beans
  • 1 cup baby peas, fresh or frozen


Put the stock into a pan with the carrots. Cover and bring to the boil. Add the chicken, cover and simmer for 6-8 minutes, until carrots are tender and the chicken is cooked.

Meanwhile, put the olive oil in a bowl with the basil and lemon juice. Mix well.

Add the asparagus, beans and peas to the pan. Cover and bring back to the boil quickly over a high heat, then remove the lid and simmer for 1-2 minutes. Remove half the mixture and whiz in a blender, then tip back into the pan. Divide the broth among 4 bowls and top each with a spoonful of the basil sauce and extra basil leaves.

Wine match

2010 Spade Oak Reserve

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