Kapak soup

Yesterday I was in the mood for a creamy potato soup, so I browsed through lots and lots of recipes online. But as I read them, each one more appetizing than the other, I decided to try and take the best from the best and mix it together into my own soup - which turned out to be quite nice. I've named it after the five primary ingredients: Potatoes, avocado, leeks, asparagus and chicken (Kartofler, Avocado, Porrer, Asparges and Kylling (KAPAK) in Danish).

I quite misjudged how much to put in it, though, so instead of a meal for two, I could have served six.


Kapak soup for 4-6 people:

Ingredients:

200-300 g of chicken
1 can of asparagus
2-3 leeks
2 avocados
3 large potatoes
1 dice of chicken bouillon
250 ml cooking cream (~ 7%-9%)
165 ml coconut milk
1 tbsp. of lemon juice
water
salt, pepper and grated nutmeg

Serve with a heated wholemeal flute.

(while yet untested, I suppose the cooking cream and coconut milk can be replaced by a flour thickener for fat free version - but the above recipe is only 2-3% fat anyway..)


Procedure:

Pour the water from the asparagus in a large pot.

The vegetables are prepared and cut out in small bits.

Put the potatoes and the leeks in the asparagus water and add extra water - just enough to cover the contents. Add the bouillon dice to the pot and boil for 15-20 minutes until the potatoes and the leeks are tender. Add asparagus, cream and coconut milk and boil for let it boil for a further 5 minutes.

While the vegetables are boiling: Cut out the chicken in small cubes and fry on a pan. Mash the avocado and mix it with lemon juice.

When the vegetables are cooked, take them off the heat and blend them. A stick blender used in the pot is handy for this. Add the avocado mash and blend a little again. Then the chicken is added to the pot, and the soup is brought back to a boil. Season with salt, pepper and grated nutmeg - and serve it with a heated flute.

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