.
.

Welcome

.
.
Make yourself at home. Put your feet up. Grab your favorite beverage and prepare to enjoy the reads.
.

.

Tuesday

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.

No comments:

Post a Comment

Blog comments are always welcome. I read, and enjoy, each of your comments. I will approve your comment as soon as possible.

If you don't have an account and don't want to sign up for one, you can still leave a comment. Enter your message and a name, even if it is Bunnykins.

You may use name and URL. Entering a URL is optional. If you have a site and you want to share it, this is a good opportunity to do so

Or you may use the Anonymous button.

Thanks for taking time to comment!