Cream of Asparagus Soup
2 cups chicken or vegetable stock
1 1/2 cups of coarsely chopped onion (I wish we had some available at this time)
6 Tbs. butter
6 Tbs. flour
Fresh dill weed to taste, chopped fine
1 1/2 lbs. fresh asparagus - 2 bunches, if purchased at one of our markets
4 cups of *scalded milk
1 tsp. salt
White pepper - to taste
Tamari/soy sauce - to taste
*In other words heat the milk until tiny bubbles form around the edge of the pot, but not to the point of boiling.
Break or cut off the tough asparagus bottoms and discard them. Reserve the tender tips for adding back at the end of the recipe.
Coarsely chop the stalks, and cook them in the butter over med-high heat with the onion, salting them lightly.
After about 8-10 minutes, when onions are clear but not browned, sprinkle in the flour, and continue to cook over very low heat, stirring frequently, for about 5 minutes, until thickened.
Add the chicken (or veggie) stock and cook for about 8-10 minutes, stirring frequently until thickened.
Puree the sauce with the warm scalded milk and the stock until smooth, in small batches, if using a processor or blender; or, alternatively, use an immersion blender - much less mess and fuss.
Return the puree to the stove, add dill, salt, white pepper and tamari/soy sauce to taste.
Heat the soup over low heat, but don't boil.
As it heats, steam the tips until tender, but still very green; add them to the soup and serve immediately or freeze.