Cream of Fresh Asparagus Soup I Recipe

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.