Wall Street

Cream of Asparagus

Recipe

Title:

Cream of Asparagus

Categories:

Vegetables, Soups/stews

Yield:

9 servings

Ingredients

• 1 1/2 lb Fresh asparagus
• 4 c Hot milk
• 1 1/2 c Chopped onion
• 1/2 ts To 1 t dill weed (to taste)
• 6 tb Butter + salt
• 1 ts Salt
• 6 tb All-purpose flour
• 1/2 ts White pepper
• 2 c Water or stock
• 2 tb Tamari soy sauce

Directions

1. Break off and discard tough asparagus bottoms.
2. Break off tips; set aside.
3. Coarsely chop stalks; cook in skillet with onion in butter, salting lightly.
4. After 8 to 10 minutes, when onions are clear, sprinkle with flour.
5. Continue to stir over lowest possible heat 5 to 8 minutes.
6. Slowly add water or stock, stirring constantly.
7. Cook 8 to 10 minutes stirring frequently, until thickened.
8. Cool slightly.
9. In blender, puree sauce bit-by-bit with milk until thoroughly smooth.
10. Return puree to 3-quart pan- preferably a double boiler.
11. Add dill, salt, pepper and tamari.
12. Heat gently but don't boil.
13. As it heats, cook asparagus tips in boiling water until tender, but still very green, about 2 minutes; drain.
14. Add whole to soup.

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