CHICKEN VELOUTE WITH ASPARAGUS
Great asparagus soup to serve as a starter for a beef dinner, easy to make and it presents itself well.
Provided by Scandigirl
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 329.9, Fat 19, SaturatedFat 3.8, Cholesterol 10.8, Sodium 705.7, Carbohydrate 27.4, Fiber 3.7, Sugar 8, Protein 14.4
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