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.