cream of fresh asparagus soup

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Servs: 6  Prep: 10m  Cook: 40m  

"What a great way to use that spring-fresh asparagus!"

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   6 tablespoons all-purpose flour 6 tablespoons all-purpose flour
•   1 pinch salt 1 pinch salt
•   4 cups hot milk 4 cups hot milk
•   2 cups water 2 cups water
•   1 1/2 pounds fresh asparagus 1 1/2 pounds fresh asparagus
•   1/2 teaspoon ground white pepper 1/2 teaspoon ground white pepper
•   6 tablespoons butter 6 tablespoons butter
•   1 teaspoon salt 1 teaspoon salt
•   1 1/2 cups chopped onion 1 1/2 cups chopped onion
•   2 tablespoons soy sauce 2 tablespoons soy sauce
•   1 teaspoon dried dill weed 1 teaspoon dried dill weed

Instructions

1. 1. Break off and discard tough asparagus bottoms. Break off tips; set aside. Coarsely chop stalks.
   2. Cook in skillet over medium heat with onion in butter, salting lightly, for 8 to 10 minutes.
   3. When onions are clear, sprinkle with flour. Continue to stir over lowest possible heat 5 to 8 minutes.
   4. Slowly add water or stock, stirring constantly. Cook 8 to 10 minutes, stirring frequently, until thickened. Cool slightly.
   5. In blender, puree sauce bit-by-bit with milk until thoroughly smooth.
   6. Return puree to 3-quart pan, preferably a double boiler. Add dill, 1 teaspoon salt, pepper, and tamari. Heat gently but don't boil.
   7. As soup heats, cook asparagus tips in boiling water until tender, but still very green, about 2 minutes; drain. Add whole pieces to soup.

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