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Cream of Asparagus

Make Cream of Asparagus at home with Fresh Asparagus C Hot Milk, Onion Ts To T Dill Weed, Butter Salt Ts Salt, All Purpose Flour Ts White Pepper, and Water Or Stock Tb Tamari Soy Sauce. Serves 9. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 1/2 lb
• 1 1/2 cup
• 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.