Servings: 1

-1½ cups chicken stock -1½ cups chicken stock
-½ tsp black pepper -½ tsp black pepper
-100 grams chicken breast chopped small -100 grams chicken breast chopped small
- 4 asparagus spears chopped small - 4 asparagus spears chopped small
- ½ brown onion - ½ brown onion
- 2 sticks of celery chopped - 2 sticks of celery chopped
- 1 tsp parsley - 1 tsp parsley

1. In a pot put chicken stock with the pepper.
2. Bring to the boil and add the chopped chicken and asparagus spears. Simmer for 5 minutes and then remove with slotted spoon.
6. Add celery and onion to the stock in pan and simmer for 15 minutes until really tender.
7. Blitz with stick blender
8. Add chicken, asparagus and parsley back into blitzed soup.
9. Bring to boil, remove from heat and add 1 tbsp cream from daily allowance

1 x protein allowance  1 x protein allowance
2 x vegetable allowance  2 x vegetable allowance
1 x dairy allowance  1 x dairy allowance