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2 Cups of chicken stock  

Fresh dill to taste (I use a lot)

1 cups chopped TSFF onion  

2 bunches asparagus (2 lbs.) 

6 Tbs. butter  

4 cups scalded milk 

6 Tbs. flour  

1 tsp. salt 

Tamari (soy sauce) to taste  

White pepper (nice if freshly ground)


  • Break off the tough asparagus bottoms and discard them. Break off the asparagus tips and set aside. Chop the stalks and cook them with the onions in the butter (nice if browned a bit first), salting them lightly.

  • After 8-10 minutes, when the onions are clear, sprinkle in the flour. Continue to cook over very low heat for about 5 minutes.

  • Add the chicken stock and cook 8-10 minutes, stirring frequently, until thickened. Puree the sauce bit by bit, with the scalded milk, in a blender or food processor until smooth.

  • Return to the stove, add dill, salt, white pepper and tamari. Heat the soup over low heat but don't let it boil. While soup is heating steam the tips until tender and bright green, about 1 minutes, then add to the soup. You're done!

  • Can be frozen for an out of season asparagus fix, and works well with broccoli in place of asparagus.

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