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
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.