Cream of Fresh Asparagus Soup I

Asparagus stalks sauteed in butter are pureed and combined with milk to form this soup's base. Finish with blanched asparagus tips and dill weed.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 255 Calories

Ingredients

• 1 pinch salt
• 1 teaspoon salt
• 6 tablespoons butter
• 2 cups water
• 6 tablespoons all-purpose flour
• 1 ½ cups chopped onion
• ½ teaspoon ground white pepper
• 1 teaspoon dried dill weed
• 1 ½ pounds fresh asparagus
• 4 cups hot milk
• 2 tablespoons tamari

Recipe Instructions

Step 1

Break off and discard tough asparagus bottoms. Break off tips; set aside. Coarsely chop stalks.

Step 2

Cook in skillet over medium heat with onion in butter, salting lightly, for 8 to 10 minutes.

Step 3

When onions are clear, sprinkle with flour. Continue to stir over lowest possible heat 5 to 8 minutes.

Step 4

Slowly add water or stock, stirring constantly. Cook 8 to 10 minutes, stirring frequently, until thickened. Cool slightly.

Step 5

In blender, puree sauce bit-by-bit with milk until thoroughly smooth.

Step 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.

Step 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.