| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Soups, Vegetables | 9 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Fresh asparagus |
| 1 1/2 | c | Chopped onion |
| 6 | T | Butter + salt |
| 6 | T | All-purpose flour |
| 2 | c | Water or stock |
| 4 | c | Hot milk |
| 1/2 | t | To 1 t dill weed, to taste |
| 1 | t | Salt |
| 1/2 | t | White pepper |
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 117
Calories From Fat: 29
Total Fat: 3.3g
Cholesterol: 10.3mg
Sodium: 964.1mg
Potassium: 372.1mg
Carbohydrates: 15.9g
Fiber: 1.6g
Sugar: 6.7g
Protein: 6.9g