Cream Of Asparagus

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Fresh asparagus
4 cups	948ml	Hot milk
1 1/2 cups	93g / 3.3oz	Chopped onion
1/2 teaspoon	2.5ml	To 1 t dill weed - (to taste)
6 tablespoons	90ml	Butter + salt
1 teaspoon	5ml	Salt
6 tablespoons	90ml	All-purpose flour
1/2 teaspoon	2.5ml	White pepper
2 cups	474ml	Water or stock
2 tablespoons	30ml	Tamari soy sauce

Recipe Instructions

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.

Source:
Viana La Place

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