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Export 9 ingredients for grocery delivery
Step 1
In a large pot, melt the butter over medium-high heat. Saute the onions, garlic and celery until the onions are soft and translucent. Add the potatoes and asparagus and mix well.
Step 2
Add the chicken (or vegetable) stock. Bring to a simmer.
Step 3
Turn the heat down to low and continue to simmer for about 15 minutes, until the vegetables have become soft.
Step 4
Puree the soup in batches using your blender and pour it back to the pot.
Step 5
Add the lemon juice and black pepper and stir to mix. On low, continue to cook for a couple of minutes, stirring occasionally.
Step 6
Serve hot with crackers and asparagus tips on top.
Step 7
Cook the tips in boiling salted water for about 4 minutes they are slightly tender. Drain and serve on top of your bowl of soup.
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