Cream of Fresh Asparagus Soup I

Cooking Recipes Catalogue

Asparagus stalks sauteed in butter are pureed and combined with milk to form this soup's baseFinishwith blanched asparagus tips and dill weed.

INGREDIENTS (for 6 servings):


  • Break off and discard tough asparagus bottoms. Break off tips; set aside. Coarsely chop stalks.
  • Cook in skillet over medium heat with onion in butter, salting lightly, for 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, 1 teaspoon salt, pepper, and tamari. Heat gently but don't boil.
  • As soup heats, cook asparagus tips in boiling water until tender, but still very green, about 2 minutes; drain. Add whole pieces to soup.