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Cream Of Fresh Asparagus Soup Recipe - Cooking Index

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Cream Of Fresh Asparagus Soup

Courses: Soup

Recipe Ingredients

1 1/2 lbs 681g / 24ozFresh asparagus
1 1/2 cups 93g / 3.3ozChopped onions
6 tablespoons 90mlButter
1   Salt
6 tablespoons 90mlAll-purpose flour
2 cups 474mlWater or stock
4 cups 948mlHot milk
1/2 teaspoon 2.5mlDill weed - (to 1 tspn)
1 teaspoon 5mlSalt
1/2 teaspoon 2.5mlFreshly-ground white pepper
2 tablespoons 30mlTamari soy sauce

Recipe Instructions

Break off and discard tough asparagus bottoms. Break off tips; set aside. Coarsely chop stalks.

Cook in skillet over medium heat with onion in butter, salting lightly, for 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, 1 teaspoon salt, pepper, and tamari. Heat gently but don't boil.

As soup heats, cook asparagus tips in boiling water until tender, but still very green, about 2 minutes; drain. Add whole pieces to soup and serve.

This recipe yields ?? servings.

Jo Merrill/Dakotah on the Food BB


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