Creamy Chicken Asparagus Soup

• 3 tablespoons butter
• 3 tablespoons plain flour
• 7 ounces chicken breast cut into pieces
• 1 13/16 cups carrots peeled and chopped
• 1 1/8 pounds white asparagus sliced and woody ends removed
• 3/4 cup frozen peas
• 5 9/16 tablespoons cream
• 1 tablespoon lemon juice
• 1 pinch sugar
• chives chopped, for garnish
• berries pink, 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, carrots, white, frozen peas, cream, lemon juice, sugar, chives, berries pink

Taken from www.yummly.com/recipe/Creamy-Chicken-Asparagus-Soup-1410155 (may not work)