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Asparagus soup with chicken and spring onions
A delicious European recipe for asparagus soup with chicken and spring onions.
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Ingredients
Directions
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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.
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Melt the butter in a soup pan and stir in the flour.
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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.
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Stir well and cook the mixture until smooth. Add the rest of the cooking water while stirring.
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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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