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


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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