Cream Of Asparagus

23.10.2008 | Author: Cook | Posted in Soups
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Cream Of Asparagus


Servings: 9
Ingredients: 

  • 1 1/2 lb Fresh Asparagus
    • 

  • 1 1/2 c  Chopped Onion
    • 

  • 6 tb Butter
    • 

  • 6 tb All-Purpose Flour
    • 

  • 2 c  Water Or Stock
    • 

  • 4 c  Hot Milk
    • 

  • 1/2 ts To 1 t Dill Weed (To Taste)
    • 

  • 1 ts Salt
    • 

  • 1/2 ts White Pepper
    • 

  • 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 3-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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