Chicken And Asparagus Soup

• 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

1. 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.
2. 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.
3. 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.
4. Add the chicken and vegetables and bring to a boil again. Stir in the parsley. Ladle into bowls and garnish with parsley.

carrots, frozen peas, oil, chicken breast filets, butter, flour, milk, heavy cream, bouillon cube, parsley

Taken from recipes-plus.com/api/v2.0/recipes/16936 (may not work)