Ingredients
- 1 bunch of asparagus
- 3 tablespoons all-purpose flour
- 2 tablespoons butter
- 3 cups water
- 1 cup chicken stock
- 1 cup milk
- Salt, to taste
Instructions
- Melt the butter in a pot and add the flour. Stir continuously until lightly golden, then remove from heat and allow to cool slightly.
- Once cooled, gradually add the water and chicken stock, whisking to avoid lumps. Return to heat and cook while stirring.
- When the soup begins to boil, add the asparagus cut into 1 cm pieces. Reduce heat and simmer for 10 minutes.
- Add the milk and salt, stir well, and serve hot.
