Chicken Veloute with Asparagus

Great asparagus soup to serve as a starter for a beef dinner, easy to make and it presents itself well.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 2 (12 ounce) cans asparagus
• 5  tablespoons margarine
• 5  tablespoons flour
• 6  cups  chicken stock
•  salt and pepper
• 1  tablespoon parsley, chopped

Directions

1. Put the margarine in a large saucepan over medium heat.
2. When the margarine melts, add the asparagus from one can only, discarding the juice.
3. Then add the flour, mix with a wooden spoon and cook for 3-4 minutes, stirring frequently.
4. Gradually add the hot chicken stock, whisking constantly.
5. Season to taste with salt and pepper, bring to a boil and continue to cook uncovered for 10 minutes.
6. Remove from the stove and strain the chicken veloute through a sieve.
7. Dice the asparagus from the second can, place it in the chicken soup, sprinkle with chopped parsley and serve.