Cream of Asparagus
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Scan day: 17 February 2014 UTC
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Description: Made with flour, stock, dill, and soy. Serves nine.
RecipeSource: Cream of Asparagus RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. ---------- Recipe via Meal-Master (tm) v8.01 Title: Cream of Asparagus Categories: Vegetables, Soups/stews Yield: 9 servings 1 1/2 lb Fresh asparagus 4 c Hot milk 1 1/2 c Chopped onion 1/2 ts To 1 t dill weed (to taste) 6 tb Butter + salt 1 ts Salt 6 tb All-purpose flour 1/2 ts White pepper 2 c Water or stock 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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