Prep 50 mins
Cook 0 mins
From Moosewood Cookbook
- 2 cups water or 2 cups stock
- 1 1⁄2 cups chopped onions
- 6 tablespoons butter
- 6 tablespoons flour
- 1⁄2-1 teaspoon dill weed (to taste)
- 1 1⁄2 lbs fresh asparagus
- 4 cups scalded milk
- 1 teaspoon salt
- white pepper
- Break off the tough asparagus bottoms and discard them. Break off the asparagus tips and set them aside.
- Chop the stalks, can cook them with the onions in the butter, salting them lightly.
- After about 8-10 minutes, when onions are clear, sprinkle in the flour.
- Continue to cook over lowest possible heat, 5-8 minutes.
- Add water or stock. Cook 8-10 minutes, stirring frequently, until thickened.
- Puree the sauce bit-by-bit with the milk in the blender. Blend it until throroughly smooth.
- Return the puree to a kettle, preferably a double boiler, and add dill, salt, white pepper and tamari.
- Heat the soup very gently - don't boil it or cook it.
- As it heats, steam or saute the asparagus tips until tender, but still very green. Add these, whole, to the soup.
- Serve as immediately as possible.