Cream of Asparagus
2 cups water or stock
1 1/2 cups chopped onion
6 tablespoons butter
6 tablespoons flour
1/2 teaspoon dillweed, or to taste
1 1/2 pounds fresh asparagus
4 cups milk, scalded
1 teaspoon salt
dash tamari soy sauce
Break off the tough asparagus bottoms and discard them. Break off
the asparagus tips and set them aside. Chop the stalks, and cook
them with the onions in the butter, salting them lightly. After
about 8-10 minutes, when onions are clear, sprinkle in the flour.
Continue to cook over lowest possible heat (use a "waffle" heat
absorber, if you have one) 5-8 minutes. Add water or stock. Cook
8-10 minutes, stirring frequently, until thickened. Puree the
sauce bit-by-bit with the milk in the blender. Blend it until
thoroughly smooth. Return the puree to a kettle, preferably a
double boiler, and add dill, salt, white pepper, and tamari. Heat
the soup very gently, don't boil it or cook it. As it heats, steam
or saute the asparagus tips until tender, but still very green.
Add these, whole, to the soup. Serve as immediately as possible.