Chicken Veloute With Asparagus

1. 1

   Put the margarine in a large saucepan over medium heat.

2. 2

   When the margarine melts, add the asparagus from one can only, discarding the juice.

3. 3

   Then add the flour, mix with a wooden spoon and cook for 3-4 minutes, stirring frequently.

4. 4

   Gradually add the hot chicken stock, whisking constantly.

5. 5

   Season to taste with salt and pepper, bring to a boil and continue to cook uncovered for 10 minutes.

6. 6

   Remove from the stove and strain the chicken veloute through a sieve.

7. 7

   Dice the asparagus from the second can, place it in the chicken soup, sprinkle with chopped parsley and serve.

* Per serving · 4 servings · Values may vary.

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