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Versatile 8-qt stock pot — everyday soups, pasta, blanching
Crispy fried onion flakes — green bean casserole, soup, garnish
Tall pot with basket — steam asparagus upright, blanch pasta
Seal out syn-propanethial-S-oxide — tear-free onion prep
Ventilated onion container — keeps cut onion fresh, contains smell
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Versatile 8-qt stock pot — everyday soups, pasta, blanching
Crispy fried onion flakes — green bean casserole, soup, garnish
Tall pot with basket — steam asparagus upright, blanch pasta
Seal out syn-propanethial-S-oxide — tear-free onion prep
Ventilated onion container — keeps cut onion fresh, contains smell
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place asparagus and onion in a medium pot with 1 cup broth. bring the broth to a boil, reduce heat to medium-high, cover, and let simmer until the vegetables are tender, about 6 minutes. then remove from heat and (carefully) place mixture in an electric blender and puree until smooth. you might want to let it cool a bit before doing this. in the same pot that was used for simmering the asparagus, melt the butter. add flour, salt, and pepper; stir frequently for 1-2 minutes. do not allow the flour to burn. stir in remaining 2 1/2 cups broth and increase the heat. continue stirring until the mixture comes to a boil. add the vegetable puree and cream into the pot. whisk yogurt into the mixture, followed by lemon juice. stir until heated through, then ladle into bowls.