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Chicken Veloute with Asparagus

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“Great asparagus soup to serve as a starter for a beef dinner, easy to make and it presents itself well.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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