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.
