Please help me design a soup using:

Cafe Society
1

I have chicken, asparagus, collards, and the usual kitchen veggies.
I’m thinking a light, just slightly creamy, slightly lemony hot soup…think this would work?
My plan: Cook the chicken, shred, etc. Saute the asparagus (chopped, I don’t really want a pureed soup) with a little pepper, onion or leek, maybe potatoes? Add the lot to the broth, with a small amount of cream (usually I use about 1 c in a full pot), add a few splashes of lemon juice IF it won’t curdle my creamy broth. If it will curdle, I have lemon pepper I could use, I suppose. Add the collards–maybe better do that before the cream, actually.

Ideas or input? I’m winging it here–not sure what spices to use either. My go-to is usually garlic and lots of it, but I think that would clash with the lemony creamy goodness. (Heaven knows, though, nothing wrong with creamy garlic soup, mmmm!)

What am I thinking…maybe similar to lemon piccata, but soup! Thanks for any help.

2

Collards will take a while to tenderize, so I’d brown the onion/leek then add the chicken and collards to simmer for a while. I usually add parsnip and garlic to collards. Some savory or maybe just poulty seasoning to highlight the chicken. Asparagus I’d add last, and maybe some chopped carrots, just warmed enough to keep their crunch. Maybe rosemary instead of the lemon, but my wife would complain about the rosemary.