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Ingredients
  • 1 cup vegetable stock
  • ½ cup water
  • ½ cup leeks, chopped
  • ¼ pound asparagus, trimmed and cut into ½-inch pieces
  • ½ teaspoon fennel, chopped (optional)
  • ½ teaspoon thyme, chopped (optional)
  • ½ teaspoon dill, chopped (optional)
  • Freshly ground black pepper, to taste
  • Fresh parsley, chopped
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