Ingredients

• 200 g chicken breast
• 1 tablespoon butter + 1 tablespoon olive oil
• 200 g carrot
• 250 g potatoes
• 4 tablespoons millet
• 1.5 liters chicken broth
• 6 green asparagus spears
• 100 ml milk
• 60 ml heavy cream 30%
• 2 tablespoons chopped chives

Preparation

1. In a pot with olive oil and butter, sauté the chicken breast cut into cubes. Toward the end, add salt and pepper. Add peeled potatoes cut into cubes and peeled carrot sliced. Fry, stirring occasionally, for about 5-7 minutes.
2. Add the millet and briefly sauté together. Pour in hot chicken broth and bring to a boil. Cook covered for about 15 minutes until vegetables are tender.
3. Break off the tough ends of the asparagus. Peel the stems and cut into pieces. Add to the soup along with milk mixed with cream, cook over low heat for 3-4 minutes. Add chives. Can be served with pesto.