INGREDIENTS

INSTRUCTIONS

Preparation time: 1 hour (about 30 minutes of work) Yield: 4 to 5
servings  Break off and discard the tough asparagus bottoms. Slice off
the tips  and set them aside. Chop the remaining stalks into 1-inch
pieces.  Melt the butter in a medium-sized skillet. Add the onion,
asparagus  stalks, and salt. Saute for about 10 minutes over medium
heat. When  the onions are clear and soft, sprinkle in 2 tablespoons of
the flour  while constantly stirring. Cook over the lowest possible
heat,  stirring frequently, another 5 to 8 minutes. Add water, stirring
constantly. Heat to a boil, then turn down to a simmer. After about 5
minutes, sprinkle in the remaining tablespoon of flour, mixing well.
Cook another 8 to 10 minutes, stirring frequently. Puree the soup  with
the milk, either with a hand-held immersion blender, or  bit-by-bit in
a food processor or blender. (If using either of the  latter two,
return the puree to a kettle or large saucepan.) Season  with white
pepper and fresh dill, and taste to correct the salt.  Steam the
reserved asparagus tips until just tender. Add these to the  soup, heat
very gently (don't boil it!) and serve immediately.
www.molliekatzen.com 2/99  Per serving: 633 Calories (kcal); 29g Total
Fat; (39% calories from  fat); 31g Protein; 72g Carbohydrate; 97mg
Cholesterol; 3587mg Sodium  Food Exchanges: 0 Grain(Starch); 0 Lean
Meat; 9 Vegetable; 0 Fruit; 5  Fat; 0 Other Carbohydrates  Recipe by:
Adapted from Mollie Katzen's "Moosewood Cookbook."  Converted by
MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 713
Calories From Fat: 207
Total Fat: 23.6g
Cholesterol: 69.6mg
Sodium: 6336mg
Potassium: 2950.3mg
Carbohydrates: 97.5g
Fiber: 16.2g
Sugar: 38.3g
Protein: 39.8g