Cream of asparagus
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Cream of asparagus
  Asparagus    Vegetables    Soups    Creams  
Last updated 6/12/2012 12:51:26 AM. Recipe ID 13019. Report a problem with this recipe.
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      Title: Cream of asparagus
 Categories: Vegetables, Soups
      Yield: 9 Servings
  1 1/2 lb Fresh asparagus
  1 1/2 c  Chopped onion
      6 tb Butter + salt
      6 tb All-purpose flour
      2 c  Water or stock
      4 c  Hot milk
    1/2 ts To 1 t dill weed (to taste)
      1 ts Salt
    1/2 ts White pepper
      2 tb Tamari soy sauce
      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.

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Recipe ID 13019 (Apr 03, 2005)

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