Chicken, Pea And Asparagus Soup - cooking recipe

Ingredients

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

Preparation

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.
Meanwhile, for the pistou, using mortar and pestle, pound all ingredients until smooth.
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.
Divide soup among serving bowls; top with a spoonful of pistou.