| 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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