1 1/2 pounds fresh asparagus
1 1/2 cups chopped onion
6 tablespoons butter with salt
6 tablespoons all-purpose flour
2 cups water or stock
4 cups hot milk
1/2 teaspoon dill weed (1/2 to 1 teaspoon to taste)
1 teaspoon salt
1/2 teaspoon white pepper
2 tablespoons tamari soy sauce
Servings: 9
1. 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.
2. 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.
1 1/2 cups chopped onion
6 tablespoons butter with salt
6 tablespoons all-purpose flour
2 cups water or stock
4 cups hot milk
1/2 teaspoon dill weed (1/2 to 1 teaspoon to taste)
1 teaspoon salt
1/2 teaspoon white pepper
2 tablespoons tamari soy sauce
Servings: 9
1. 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.
2. 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.