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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

Nutrition Info

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 servingSize: - sodium: 875.6 mg sugar: 11.5 g transFat: : - unsaturatedFat: : -

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.

6 servings

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