Asparagus soup with chicken and cheese crostini

Peel the asparagus, remove a piece from the bottom and cut each asparagus into 3 pieces. Heat the stock and cook the chicken breast for about 10 minutes. Remove the chicken from the pan.

Heat 1 tablespoon of olive oil and fry the shallot. Add the curry, stock and asparagus and cook covered gently for 10 minutes. Scoop the asparagus cups out of the pan.

Preheat the oven grill. Squeeze the garlic over the rest of the olive oil and brush the slices of baguette with it. Cut the chicken fillet and mozzarella into thin slices. Puree the asparagus soup with the cooking cream.

Roast the slices of bread under the oven grill until crispy. Cover with the chicken breast and mozzarella and put them under the grill for a while until the cheese melts slightly.

Divide the asparagus soup with chicken over bowls and serve the cheese crostini with the asparagus cups on top of the soup.