Cream of Asparagus Soup

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READY IN: 50mins
SERVES: 4-5
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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