| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
4 |
Servings |
INGREDIENTS
| 2 |
c |
Water or stock |
| 1 1/2 |
c |
Chopped onion |
| 6 |
tb |
Butter |
| 6 |
tb |
Flour |
| 1/2 |
ts |
Dillweed; or to taste |
| 1 1/2 |
lb |
Fresh asparagus |
| 4 |
c |
Milk; scalded |
| 1 |
ts |
Salt |
|
|
White pepper |
| 1 |
ds |
Tamari soy sauce |
INSTRUCTIONS
Break off the tough asparagus bottoms and discard them. Break off the
asparagus tips and set them aside. Chop the stalks, and 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 (use a "waffle" heat absorber, if you have one) 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 thoroughly smooth. Return the puree to a kettle, preferably a
double boiler, and add dill, salt, white peppter 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.
Recipe by: Mollie Katzen, "Moosewood Cookbook"
Posted to recipelu-digest by Karen Sonnessa <ksonness@suffolk.lib.ny.us> on
Feb 6, 1998
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