Name: Cream of Asparagus
Ingredients: 1 1/2 lb Fresh asparagus; 1 1/2 c Chopped onion; 6 tb Butter + salt; 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

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		Vegetables, Soups	9	Servings

INGREDIENTS

1 1/2	lb	Fresh asparagus
1 1/2	c	Chopped onion
6	tb	Butter + salt
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

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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