Cream Of Asparagus

Name: Cream Of Asparagus
Ingredients: 1.5 lb asparagus, fresh; 1.5 c onion, chopped; 6 Tbsp butter; pinch salt; 6 Tbsp all purpose flour; 2 c water; 4 c milk, heated; 1/2 tsp dill; 1 tsp salt; 1/2 tsp white pepper; 2 Tbsp soy sauce

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By cathy thomas
@cattandwill

Rating:

☆☆☆☆☆ 0 votes0

Ingredients

1.5 lb

asparagus, fresh
1.5 c

onion, chopped
6 Tbsp

butter
pinch

salt
6 Tbsp

all purpose flour
2 c

water
4 c

milk, heated
1/2 tsp

dill
1 tsp

salt
1/2 tsp

white pepper
2 Tbsp

soy sauce
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How to Make Cream Of Asparagus

Step-by-Step

Break off and discard tough asparagus bottoms, then reak 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, then 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 soy sauce.
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 and add whole to soup.