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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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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. 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.
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