FANDOM


1 1/2 lb asparagus

1 1/2 c chopped onion

3/8 c butter

3/8 cup flour

2 c water or stock

4 c scalded milk

1/2 – 1 tsp dill weed

1 tsp salt

pepper

dash tamari


Break off tough asparagus bottoms and discard.

Break off asparagus tips and set aside.

Chop stalks and cook with onions in butter, salting them lightly. After 8-10 min when onions are clear, sprinkle in flour. Continue to cook over lowest possible heat 5-8 min. Add water or stock. Cook 8-10 min, stirring frequently, until thickened.

Scald milk in microwave – heat to just under a boil.

Purée bit by bit with milk in blender until thoroughly smooth. Return to soup pot. Add dill, salt, pepper and tamari. Heat very gently – don’t boil or cook it.

Steam or sauté asparagus tips ‘til tender but still bright green (about 3 minutes). Add to soup.

Serve as immediately as possible.

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