Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Fresh asparagus 4 c Hot milk
1 1/2 c Chopped onion 1/2 t To 1 t dill weed (to taste)
6 T Butter + salt 1 t Salt
6 T All-purpose flour 1/2 t White pepper
2 c Water or stock 2 T 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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