Creamy Asparagus Soup

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: 35 mins
• Serves: 8

Ingredients

• 4  liters  stock, see recipe description, it should still be hot
• 3  tablespoons butter
• 6  tablespoons flour
• 8 -10  asparagus spears, cooked and chopped into bite size pieces
• 6 -8  potatoes, cooked, peeled and cubed
• 2  carrots, cooked and cubed
• 2  teaspoons salt (to taste)
•  pepper
• 2 -3  tablespoons lemon juice
•  basil, about a handful, chopped

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.