Drew’s Chicken & Veg Soup

1 tblsp Butter
3 tblsp’s of Plain Flour
1 Cup of Milk
1 200 ml tub Cream.
1 litre Chicken Stock
2 Skinless Chicken Breasts, cubed to your liking.
1 large Zucchini, finely chopped.
1 Broccoli, trimmed and chopped.
1 bunch fresh Asparagus, trimmed and chopped.
1 Cup Green Peas

Directions:
1. Heat the butter in a pan, add the flour and milk – stir through.
2. Add 2-3 cups of stock and cream. Heat (high to medium) and bring to the boil.
3. Stir fry the chicken but only cook it to about 60-70%.
4. Add the rest of the stock, vegetables and the chicken.
5. Cook for a further 7-10 minutes, adding sea salt and pepper.
6. Garnish with Croutons, Continental Parsley and a Crusty Roll.