Ingredients Jump to Instructions ↓

  1. 1 1/2lb Fresh asparagus

  2. 1/2ts White pepper

  3. 1 ts Salt

  4. 1/2ts To

  5. 1 t dill weed (to taste)

  6. 4 c Hot milk

  7. 2 c Water or stock

  8. 6 tb All-purpose flour

  9. 6 tb Butter

  10. 1 1/2c Chopped onion

  11. 2 tb Tamari soy sauce

Instructions Jump to Ingredients ↑

  1. + Directions : Break off and discard tough asparagus bottoms. Break off tips; set aside. Coarsely chop stalks; cook in skillet with onion in butter, salting lightly. After 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, salt, pepper and tamari. Heat gently but don't boil. As it heats, cook asparagus tips in boiling water until tender, but still very green, about 2 minutes; drain. Add whole to soup.


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