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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.
Units: US | Metric
Serving Size: 1 (206 g)
Servings Per Recipe: 8
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