Creamy Chicken Asparagus Soup - cooking recipe

Ingredients

3 tbsp butter
3 tbsp plain flour
200 g chicken breast, cut into pieces
200 g carrots, peeled and chopped
500 g white asparagus, sliced and woody ends removed
100 g frozen peas
100 g cream
1 tbsp lemon juice
1 pinch sugar
None None chopped chives for garnish
None None pink berries for garnish

Preparation

Melt the butter in a saucepan, add in the flour and stir until a dough (roux) has formed. Remove from the heat and set aside to cool.
Place the meat, carrots, asparagus and peas in 4 cups of boiling salted water and simmer for about 5 minutes, or until cooked through. Strain the stock into the saucepan with the roux and keep the meat and vegetables warm.
Stir the roux and stock, over a low heat, until combined and beginning to thicken. Add the cream, lemon juice, sugar and season with salt and pepper. Return the meat and vegetables to the pot and serve with a garnish of chives.