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“This soup has the texture of a New England type chowder. You can serve it on its own or as a first course. The stock is made from the peels of about 2 to 2-1/2 lbs of white asparagus; add 2 carrots and an onion; simmer it in a little lemon juice, salt and about 6 liters of water. Afterwards, strain off the vegetables, keeping only the stock.”
READY IN:
35mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt the butter in a large pot; whisk in the flour and stir for about a minute.
  2. Pour in about 1/4 of the stock, whisking constantly. The stock should thicken up a lot. Add the rest of the stock.
  3. Add the cooked asparagus, potatoes, carrots, salt, pepper, lemon juice, and basil.
  4. Bring to a boil; simmer for about 15 minutes.

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