Cream Of Asparagus Recipe

Step 1

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.

Things You'll Need

  • 1 1/2lb Fresh asparagus
  • 1 1/2c Chopped onion
  • 6tb Butter + salt
  • 6tb All-purpose flour
  • 2c Water or stock
  • 4c Hot milk
  • 1/2ts To 1 t dill weed (to taste)
  • 1ts Salt
  • 1/2ts White pepper
  • 2tb Tamari soy sauce

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