Chicken Veloute With Asparagus - cooking recipe

Ingredients

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

Preparation

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.