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Cream of Asparagus Soup

Hey! Where's the spoon?

Yield: 4 servings
¾ lb Fresh asparagus                    2 c  Hot milk
¾ c Chopped onion                     1/2 Tsp dill weed (to taste)
3 Tb Butter + salt                        1 Tsp Salt
3 Tb All-purpose flour                 1/2 Tsp White pepper
1 c  Water or stock                      2 Tb Tamari soy sauce
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 1 ½ -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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