Asparagus soup with chicken and spring onions

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.

Melt the butter in a soup pan and stir in the flour.

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.

Stir well and cook the mixture until smooth. Add the rest of the cooking water while stirring.

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.