Cream of asparagus

9 servings

Ingredients

Quantity Ingredient
1½ pounds Fresh asparagus
1½ cup Chopped onion
6 tablespoons Butter + salt
6 tablespoons All-purpose flour
2 cups Water or stock
4 cups Hot milk
½ teaspoon To 1 t dill weed (to taste)
1 teaspoon Salt
½ teaspoon White pepper
2 tablespoons Tamari soy sauce

Directions

Break off and discard tough asparagus bottoms.

Break off tips; set aside. Coarsely chop stalks; cook in skillet with onion in butter, salting lightly.

After 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, salt, pepper and tamari. Heat gently but don't boil. As it heats, cook asparagus tips in boiling water until tender, but still very green, about 2 minutes; drain. Add whole to soup.

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