Cream of Asparagus
Yield
9 servingsPrep
5 minCook
30 minReady
35 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
asparagus
fresh |
|
| 1 ½ | cups |
onions
chopped |
|
| 6 | tablespoons |
butter
+ salt |
|
| 6 | tablespoons |
all-purpose flour
|
|
| 2 | cups |
water
or stock |
|
| 4 | cups |
milk
hot |
|
| 1 | teaspoon |
dill weed
to taste |
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
white pepper
|
|
| 2 | tablespoons |
soy sauce, tamari
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
asparagus
fresh |
|
| 355 | ml |
onions
chopped |
|
| 9E+1 | ml |
butter
+ salt |
|
| 9E+1 | ml |
all-purpose flour
|
|
| 473 | ml |
water
or stock |
|
| 946 | ml |
milk
hot |
|
| 5 | ml |
dill weed
to taste |
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
white pepper
|
|
| 3E+1 | ml |
soy sauce, tamari
|
|
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.
