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Uploaded by: Fig Newton


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1 tbsp. extra virgin olive oil

1 large shallot, chopped

1 cup celery, chopped

1 medium onion, chopped

3 garlic cloves, peeled and halved

1 medium russet potatoes, peeled and diced

6 cups of vegetable stock

2 lb. asparagus spears, woody ends cut off and sliced 1 inch thick

2 tsp. fresh lemon juice

Kosher salt to taste

Fresh ground pepper

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