Creamy Chicken Asparagus Soup

• 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

1. 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.
2. 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.
3. 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.

butter, flour, chicken breast, carrots, frozen peas, cream, lemon juice, sugar, chives, pink berries

Taken from recipes-plus.com/api/v2.0/recipes/18897 (may not work)