Chicken Veloute with Asparagus

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READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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