CREAM OF FRESH ASPARAGUS SOUP I

Cream of Fresh Asparagus Soup I image

What a great way to use that spring-fresh asparagus!

Provided by MARBALET

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 11

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Ingredients

1 ½ pounds fresh asparagus
1 ½ cups chopped onion
6 tablespoons butter
1 pinch salt
6 tablespoons all-purpose flour
2 cups water
4 cups hot milk
1 teaspoon dried dill weed
1 teaspoon salt
½ teaspoon ground white pepper
2 tablespoons tamari

Steps:

Break off and discard tough asparagus bottoms. Break off tips; set aside. Coarsely chop stalks.
Cook in skillet over medium heat with onion in butter, salting lightly, for 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, 1 teaspoon salt, pepper, and tamari. Heat gently but don't boil.
As soup heats, cook asparagus tips in boiling water until tender, but still very green, about 2 minutes; drain. Add whole pieces to soup.

Nutrition Facts : Calories 254.9 calories, Carbohydrate 22.3 g, Cholesterol 43.5 mg, Fat 15 g, Fiber 3.3 g, Protein 9.9 g, SaturatedFat 9.4 g, Sodium 875.6 mg, Sugar 11.5 g