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Cream of Asparagus

Cream of Asparagus comes together with Butter Salt Ts Salt, All Purpose Flour Ts White Pepper, and Water Or Stock Tb Tamari Soy Sauce. Scale it up or down for the number of people at the table.

Ingredients

• 6 tbsp
• 6 tbsp
• 2 cup

Method (preview)

1. 1

   Break off and discard tough asparagus bottoms.

2. 2

   Break off tips; set aside.

3. 3

   Coarsely chop stalks; cook in skillet with onion in butter, salting lightly.

4. 4

   After 8 to 10 minutes, when onions are clear, sprinkle with flour.

5. 5

   Continue to stir over lowest possible heat 5 to 8 minutes.

6. 6

   Slowly add water or stock, stirring constantly.

7. 7

   Cook 8 to 10 minutes stirring frequently, until thickened.

8. 8

   Cool slightly.

9. 9

   In blender, puree sauce bit-by-bit with milk until thoroughly smooth.

10. 10

    Return puree to 3-quart pan- preferably a double boiler.

11. 11

    Add dill, salt, pepper and tamari.

12. 12

    Heat gently but don't boil.

13. 13

    As it heats, cook asparagus tips in boiling water until tender, but still very green, about 2 minutes; drain.

14. 14

    Add whole to soup.