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Asparagus soup with chicken and spring onions
 
 
4 ServingsPTM35 min

Asparagus soup with chicken and spring onions


A delicious European recipe for asparagus soup with chicken and spring onions.

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Directions

  1. Boil the asparagus puffs in approximately 10 minutes in 3/4 l of water with the chicken broth tablet added. Strain the cooking liquid and keep the vegetables separate.
  2. Melt the butter in a soup pan and stir in the flour.
  3. Let the roux stir 2 minutes at a low setting, without letting the mixture color. Pour 1/4 of the asparagus cooking liquid into the roux.
  4. Stir well and cook the mixture until smooth. Add the rest of the cooking water while stirring.
  5. Mix the asparagus puffs, spring onions and chicken breast and season the soup with salt and pepper. Serve the soup with a tablespoon of crème fraîche.

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Nutrition

200Calories
Sodium0% DV0g
Fat18% DV12g
Protein16% DV8g
Carbs4% DV12g
Fiber0% DV0g

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