Cream of Asparagus

Directions

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, purée sauce bit-by-bit with milk until thoroughly smooth.

Return purée 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.