Cream of Asparagus Soup

4 servings

• 2 cups Vegetable Broth, or water
• 1 1/2 cups chopped onions
• 6 Tablespoons margarine or butter
• 6 Tablespoons flour
• 1/2 to 1 teaspoon dill weed, to taste
• 1 1/2 pounds fresh asparagus
• 4 cups 1% lowfat milk, scalded
• 1 teaspoon salt
•    white pepper
•    dash of tamari

Break off the tough asparagus bottoms and discard them. Cut off the asparagus tips and set them aside. Chop the stalks and cook them with the onions in the margarine, salting them lightly.

After 8-10 minutes, when the onions are clear, sprinkle them with the flour. Continue to cook over lowest possible heat 5-8 minutes.

Add water or stock. Cook 8-10 minutes, stirring frequently, until thickened.

Puree the sauce bit by bit with the scalded milk in the blender. Blend it until thoroughly smooth. Return the puree to the kettle, preferably a double boiler, and add dill, salt, white pepper, and tamari.

Heat the soup very gently - don't boil it or overcook it. As it heats, steam the asparagus tips until tender, but still very green. Add these, whole, to the soup. Serve as immediately as possible

Bon appetit!