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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 9 |
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Directions: 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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