Cream Of Fresh Asparagus Soup I

Ingredients

• Servings: 6
• 1 1/2 pounds fresh asparagus
• 1 1/2 cups chopped onion
• 6 tablespoons butter
• 1 pinch salt
• 6 tablespoons all-purpose flour
• 2 cups water
• 4 cups hot milk
• 1 teaspoon dried dill weed
• 1 teaspoon salt
• 1/2 teaspoon ground white pepper
• 2 tablespoons tamari

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• break off and discard tough asparagus bottoms. break off tips; set aside. coarsely chop stalks.
• cook in skillet over medium heat with onion in butter, salting lightly, for 8 to 10 minutes.
• when onions are clear, sprinkle with flour. continue to stir over lowest possible heat 5 to 8 minutes.
• slowly add water or stock, stirring constantly. cook 8 to 10 minutes, stirring frequently, until thickened. cool slightly.
• in blender, puree sauce bit-by-bit with milk until thoroughly smooth.
• return puree to 3-quart pan, preferably a double boiler. add dill, 1 teaspoon salt, pepper, and tamari. heat gently but don't boil.
• as soup heats, cook asparagus tips in boiling water until tender, but still very green, about 2 minutes; drain. add whole pieces to soup.