Cream of Chicken and Asparagus Soup

Ingredients

• Chicken 250 g (about ¼ of a chicken)
• Onion, cut into quarters 1 medium (60 g)
• Laung (Cloves) 2
• Sabut Kali mirch (Pepper corns) 2
• Salt 2 tsp or to taste
• Aparagus, white, cooked and cut small 6-8 spears
• Milk ½ cup (120g) ]
• Cornflour 1 tbsp ]mix together
• Powdered black pepper for garnish

Preparation

• Cook chicken, onion, laung and kali mirch with 2 cups of water till chicken is cooked through.

• Strain and keep the liquid aside.

• Separate the flesh from the bones. Blend in a blender with the liquid and ½ the asparagus.

• Measure the chicken mixture and add water to make up to 5 cups. Add salt and bring to a boil, and add the milk mixture. Cook for a couple of minutes, stirring to avoid scorching.

• Serve hot garnished with the rest of the asparagus.