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Cream of Asparagus Soup Recipe
Serves 9
Ingredients: 1 1/2 lb fresh asparagus
1 1/2 cup chopped onion
6 tbsp butter
Salt
6 tbsp all-purpose flour
2 cup water or stock
4 cup hot milk
1/2 tsp to 1 tsp dill weed (to taste)
1 tsp salt
1/2 tsp white pepper
2 tbsp tamari soy sauce
Instructions: 1. Break off and discard tough asparagus bottoms.
2. Break off tips; set aside.
3. Coarsely chop stalks; cook in skillet with onion in butter, salting lightly.
4. After 8 to 10 minutes, when onions are clear, sprinkle with flour.
5. Continue to stir over lowest possible heat 5 to 8 minutes.
6. Slowly add water or stock, stirring constantly.
7. Cook 8 to 10 minutes stirring frequently, until thickened.
8. Cool slightly.
9. In blender, puree sauce bit-by-bit with milk until thoroughly smooth.
10. Return puree to 3-quart pan, preferably a double boiler.
11. Add dill, salt, pepper and tamari.
12. Heat gently but don't boil.
13. As it heats, cook asparagus tips in boiling water until tender, but still very green, about 2 minutes; drain.
14. Add whole to soup.
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