Published in Asparagus, Chicken and Pea Soup, with rice and boiled egg | Full Size: 600 × 450

After pouring the stock through a metal colander into a suitable bowl, and after the bay leaf pieces and garlic have been picked out and set aside, the remaining veg are mashed or squeezed with the back of a large metal serving spoon to extract as much of their juice as possible. Then the stock is strained again through a fine wire metal sieve.

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