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Ingredients
US|METRIC
4 SERVINGS
- chicken stock
- 2 chicken carcass
- 2 bay leaves
- 1 sprig rosemary
- 1 sprig thyme
- 1.5 liters water
- 50 grams cooked chicken (I use the pickings from the chicken carcass)
- 0.5 liters chicken stock
- 100 grams asparagus stalks (chopped)
- 1 medium onion (peeled and chopped)
- 1 medium potato (peeled and chopped)
- 2 sticks celery (peeled and chopped)
- 8 asparagus (tips)
- 1 Tbsp. cooking oil (or chicken fat)
- 4 tsp. creme fraiche (to garnish, optional)
- salt
- pepper
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