Cream of Asparagus

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Title: Cream of Asparagus
Categories: Vegetables, Soups/stews
Yield: 9 servings

1 1/2 lb Fresh asparagus 4 c Hot milk
1 1/2 c Chopped onion 1/2 ts To 1 t dill weed (to taste)
6 tb Butter + salt 1 ts Salt
6 tb All-purpose flour 1/2 ts White pepper
2 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
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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