Creamy asparagus chicken pot

Name: Creamy asparagus chicken pot
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 3 TABLESPOONS Butter or margarine; 3 TABLESPOONS Flour; 200 g Chicken filet; 500 g white asparagus; 200 g Carrots; 100 g frozen peas; 7-10 Tbsp Salt; 100 g Whipped cream; 7-10 Tbsp Pepper; 1 pinch Sugar; 1 TABLESPOON Lemon juice; 7-10 Tbsp Pink berries and chives

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

3 TABLESPOONS Butter or margarine
3 TABLESPOONS Flour
200 g Chicken filet
500 g white asparagus
200 g Carrots
100 g frozen peas
7-10 Tbsp Salt
100 g Whipped cream
7-10 Tbsp Pepper
1 pinch Sugar
1 TABLESPOON Lemon juice
7-10 Tbsp Pink berries and chives

Directions

1
Melt the fat in a pot (approx. 2 litres capacity). Stir in flour and sweat for 3 minutes while stirring. Remove the pot from the stove and let it cool down. Wash the meat, dab dry and cut into cubes.
2
Wash the asparagus, peel and cut off the woody ends. Cut the asparagus spears into slices. Peel, wash and slice the carrots. Put meat, carrots, asparagus and peas in 1 litre of boiling salted water and simmer for about 5 minutes.
3
Drain broth, collect. Keep vegetables and meat warm. Pour stock into the roux while stirring, bring to the boil and simmer for 5 minutes. Refine with cream, season to taste with salt, pepper, sugar and lemon juice.
4
Arrange in soup bowls, add vegetables and meat. Garnish with pink berries and chives. Roasted baguette tastes good with it.