Creamy Asparagus Soup

• 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

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.
3. The stock should thicken up a lot.
4. Add the rest of the stock.
5. Add the cooked asparagus, potatoes, carrots, salt, pepper, lemon juice, and basil.
6. Bring to a boil; simmer for about 15 minutes.

liters stock, butter, flour, potatoes, carrots, salt, pepper, lemon juice, basil

Taken from www.food.com/recipe/creamy-asparagus-soup-479277 (may not work)