Title: Cream of Asparagus
Categories: Vegetable Soup
Yield: 9 Servings
| 1 1/2 | lb | Fresh asparagus |
| 1 1/2 | c | Chopped onion |
| 6 | tb | Butter + salt |
| 6 | tb | All-purpose flour |
| 2 | c | Water or stock |
| 4 | c | Hot milk |
| 1/2 | ts | To 1 t dill weed (to taste) |
| 1 | ts | Salt |
| 1/2 | ts | White pepper |
| 2 | tb | Tamari soy sauce |
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.