Chicken And Asparagus Soup - cooking recipe

Ingredients

3 None carrots, peeled and diced
5 oz frozen peas
1 lb asparagus, woody ends snapped off, cut into 1 inch chunks
1 tbsp oil
2 None chicken breast filets, cut into bite-sized pieces
3 tbsp butter
5 tbsp all purpose flour
1 1/4 cup 2% milk
3/4 cup heavy cream
1 None bouillon cube
4 sprigs fresh flat-leaf parsley, little reserved for garnish, remainder finely chopped

Preparation

Cook the carrots and peas in boiling salted water for 2 mins. Add the asparagus and cook for 3 mins. Drain, reserving the cooking water.
Heat the oil in a frying pan and cook the chicken until browned all over. Season with salt and black pepper and allow to drain on paper towels.
Melt the butter in a saucepan. Add the flour and cook, stirring, for 2 mins. Add the milk, cream and 2 cups of the cooking water, stirring. Bring to a boil and simmer for 5 mins. Stir in the bouillon cube and season with salt and black pepper.
Add the chicken and vegetables and bring to a boil again. Stir in the parsley. Ladle into bowls and garnish with parsley.