/ Cream Soups
How to Make Cream Of Asparagus
1Break off and discard tough asparagus bottoms, then reak off tips; set aside.
2Coarsely chop stalks; cook in skillet with onion in butter, salting lightly.
3After 8 to 10 minutes, when onions are clear, sprinkle with flour; continue to stir over lowest possible heat 5 to 8 minutes.
4Slowly add water or stock, stirring constantly; cook 8 to 10 minutes stirring frequently, until thickened, then cool slightly.
5In blender, puree sauce bit-by-bit with milk until thoroughly smooth.
6Return puree to 3-quart pan - preferably a double boiler; add dill, salt, pepper and soy sauce.
7Heat gently but don't boil.
8As it heats, cook asparagus tips in boiling water until tender, but still very green, about 2 minutes; drain and add whole to soup.
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