Chicken, Pea And Asparagus Soup

• 3 cups chicken stock
• 1 clove garlic, crushed
• 1/4 tsp coarsely ground black pepper
• 14 oz boneless skinless chicken breasts
• 6 oz asparagus, trimmed and coarsely chopped
• 1 1/2 cups shelled fresh peas or 2 cups frozen peas
• 1 tbsp lemon juice
• 1/4 cup coarsely chopped fresh flat-leaf parsley
• 1/4 cup coarsely chopped fresh mint
• 1/4 cup coarsely chopped fresh garlic chives
• 2 tsp finely grated lemon peel
• 2 tsp olive oil

1. Bring stock, 3 cups water, garlic and pepper to a boil in large saucepan. Add chicken; return to a boil. Reduce heat to low; simmer, covered, about 10 mins or until chicken is cooked through. Cool in poaching liquid 10 mins. Remove chicken from pan; slice thinly.
2. Meanwhile, for the pistou, using mortar and pestle, pound all ingredients until smooth.
3. Add asparagus, peas and lemon juice to soup; bring to a boil. Return chicken to pan; simmer, uncovered, about 3 mins or until vegetables are just tender.
4. Divide soup among serving bowls; top with a spoonful of pistou.

chicken stock, clove garlic, ground black pepper, chicken breasts, fresh peas, lemon juice, parsley, fresh mint, fresh garlic, lemon peel, olive oil

Taken from recipes-plus.com/api/v2.0/recipes/34795 (may not work)