Cream Of Fresh Asparagus Soup

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Fresh asparagus
1 1/2 cups	93g / 3.3oz	Chopped onions
6 tablespoons	90ml	Butter
1		Salt
6 tablespoons	90ml	All-purpose flour
2 cups	474ml	Water or stock
4 cups	948ml	Hot milk
1/2 teaspoon	2.5ml	Dill weed - (to 1 tspn)
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground white pepper
2 tablespoons	30ml	Tamari 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.

Source:
Jo Merrill/Dakotah on the http://www.eclix.net Food BB

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