• 4servings
  • 333calories

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Nutrition Info . . .

VitaminsC, D, E, P
MineralsNatrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 Pounds asparagus

  3. 1 Tablespoon butter -- (1 to 2)

  4. 2 Cups chopped onion

  5. 1 1/2 Teaspoons salt

  6. 3 Tablespoons unbleached white flour

  7. 2 Cups water

  8. 2 Cups warm milk (lowfat or soy OK)

  9. white pepper to taste

  10. 2 Tablespoons minced fresh dill -- (2 to 3)

Instructions Jump to Ingredients ↑

  1. Break off and discard the tough asparagus bottoms. Slice off thetips and set them aside. Chop the remaining stalks into 1-inch pieces.

  2. Melt the butter in a medium-sized skillet. Add the onion,asparagus stalks, and salt. Saute for about 10 minutes over mediumheat. When the onions are clear and soft, sprinkle in 2 tablespoons ofthe flour while constantly stirring. Cook over the lowest possibleheat, stirring frequently, another 5 to 8 minutes.

  3. Add water, stirring constantly. Heat to a boil, then turn down toa simmer. After about 5 minutes, sprinkle in the remaining tablespoonof flour, mixing well. Cook another 8 to 10 minutes, stirringfrequently.

  4. Puree the soup with the milk, either with a hand-held immersionblender, or bit-by-bit in a food processor or blender. (If usingeither of the latter two, return the puree to a kettle or largesaucepan.) Season with white pepper and fresh dill, and taste tocorrect the salt.

  5. Steam the reserved asparagus tips until just tender. Add these tothe soup, heat very gently (don't boil it!) and serve immediately.

  6. Preparation time: 1 hour (about 30 minutes of wor


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