Side Pannel
Cream of Asparagus
Cream of Asparagus
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Soups
Ingredients List
- 1 1/2 lb Fresh asparagus
- 1 1/2 c Chopped onion
- 6 tb Butter + salt
- 6 tb All-purpose flour
- 2 c Water or stock
- 4 c Hot milk
- 1/2 ts To 1 t dill weed (to taste)
- 1 ts Salt
- 1/2 ts White pepper
- 2 tb Tamari soy sauce
Directions
Break off and discard tough asparagus bottoms.
Break off tips; set aside. Coarsely chop stalks; cook in skillet with
onion in butter, salting lightly.
After 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, salt,
pepper and tamari. Heat gently but don't boil. As it heats, cook asparagus
tips in boiling water until tender, but still very green, about 2 minutes;
drain. Add whole to soup.
Break off tips; set aside. Coarsely chop stalks; cook in skillet with
onion in butter, salting lightly.
After 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, salt,
pepper and tamari. Heat gently but don't boil. As it heats, cook asparagus
tips in boiling water until tender, but still very green, about 2 minutes;
drain. Add whole to soup.
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