Daily menu, August 19: a delightful trio of broccoli soup, chicken with asparagus, and gourmet muffins
Wednesday 19 August 2026 15:00 - Juliette Hess
Warm and comforting broccoli and mushroom soup
Start your meal with a bowl of broccoli and mushroom soup, a delightful starter that warms the soul. This soup is made by simmering fresh broccoli and button mushrooms in a flavorful stock, enhanced with garlic and shallots. The combination of butter and aromatic vegetables creates a rich base, while the addition of spring onions adds a fresh touch. Perfectly seasoned with salt and pepper, this soup is not only comforting but also packed with nutrients, making it a great way to kick off your dining experience.
Broccoli and mushroom soup
Heat butter and fry all the ingredients for the stock for a couple of mins. Add 1/2 litre of water and simmer for 1 hour. Drain and keep aside. Into the heated oil, fry shallots and garlic for about 2-3 mins. Add stock and salt to taste. Once simmering, p
Succulent chicken with asparagus and hollandaise sauce
For the main dish, indulge in chicken with asparagus and hollandaise sauce. This recipe features tender, skinless chicken breasts pounded to perfection, then paired with vibrant asparagus spears. The chicken is coated in a mixture of butter, Dijon mustard, and garlic, creating a flavorful crust when baked. Topped with a rich hollandaise sauce, this dish is a celebration of textures and flavors, making it a standout choice for any dinner table. Serve it alongside a sprinkle of grated Parmesan and chopped parsley for an elegant finish.
Chicken with asparagus and hollandaise sauce
Wash, dry and pound the chicken breast. In a bowl combine butter, mustard, wine and garlic.
Irresistible extra gourmet banana and chocolate chip muffins
Conclude your meal with extra gourmet banana and chocolate chip muffins, a delightful dessert that is both moist and indulgent. These muffins combine ripe bananas with rich chocolate chips, creating a sweet treat that is hard to resist. The addition of heavy cream ensures a tender crumb, while the vanilla extract adds a lovely aroma. Perfect for breakfast or as a snack, these muffins are sure to disappear quickly, leaving everyone wanting more. Enjoy them warm for the ultimate comfort food experience!
Extra gourmet banana and chocolate chip muffins
In the mood for a gourmet break in the kitchen? These banana and chocolate chip muffins are moist, generous and absolutely irresistible. The sweetness of the banana blends perfectly with the melt-in-your-mouth chocolate for an ultra-comforting...
Frequently asked questions
Can I make the broccoli and mushroom soup ahead of time?
Yes, this soup can be prepared in advance and stored in the refrigerator for up to three days. Just reheat before serving.
What can I serve with the chicken and asparagus?
This dish pairs well with rice, quinoa, or a fresh salad for a complete meal.
Can I substitute the chicken in the main dish?
Yes, you can use turkey or even tofu for a vegetarian option.
How do I store leftover muffins?
Store them in an airtight container at room temperature for up to three days, or freeze for longer storage.
Can I add nuts to the banana muffins?
Absolutely! Chopped walnuts or pecans would be a great addition for extra crunch.
Yes, this soup can be prepared in advance and stored in the refrigerator for up to three days. Just reheat before serving.
What can I serve with the chicken and asparagus?
This dish pairs well with rice, quinoa, or a fresh salad for a complete meal.
Can I substitute the chicken in the main dish?
Yes, you can use turkey or even tofu for a vegetarian option.
How do I store leftover muffins?
Store them in an airtight container at room temperature for up to three days, or freeze for longer storage.
Can I add nuts to the banana muffins?
Absolutely! Chopped walnuts or pecans would be a great addition for extra crunch.
Shopping list for today's menu
Broccoli and Mushroom Soup
- 1 tbsp salted butter
- 2 sticks of celery
- 1/2 carrot
- 1 large onion
- 1/2 liter of water
- 300g broccoli
- 200g button mushrooms
- 5 garlic cloves
- 5 shallots
- 2 spring onions
- 3 tbsp oil
- pepper and salt to taste
- 4 chicken breasts
- 16 asparagus spears
- 2 tbsp melted butter
- 2 tbsp Dijon mustard
- 2-3 cloves garlic
- 2 tbsp white wine
- 1 cup bread crumbs
- Parmesan cheese
- Italian parsley
- Hollandaise sauce
- 1 banana
- 1 egg
- 1/4 cup milk
- 1/4 cup oil
- 1 tsp vanilla extract
- 1/4 cup + 1 tsp heavy cream
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 cup + 1 tbsp white sugar
- 1 pinch salt
- 1/2 cup chocolate chips
Juliette HessI’ve been creating culinary content at Petitchef for over 7 years.
I love traveling and discovering new dishes, trying out new culinary trends, and exploring new restaurants.
I’m a pasta fan in all its forms ❤ from udon noodles to tagliatelle, I love cooking it and even making it homemade!
Right now, I’m preparing, filming, and photographing your next recipe, and I hope you’ll love it!
I love traveling and discovering new dishes, trying out new culinary trends, and exploring new restaurants.
I’m a pasta fan in all its forms ❤ from udon noodles to tagliatelle, I love cooking it and even making it homemade!
Right now, I’m preparing, filming, and photographing your next recipe, and I hope you’ll love it!
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