Cream Of Fresh Asparagus Soup I
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Recipe Summary Cream Of Fresh Asparagus Soup I
What a great way to use that spring-fresh asparagus!Ingredients | What Is Pechay1 ½ pounds fresh asparagus1 ½ cups chopped onion6 tablespoons butter1 pinch salt6 tablespoons all-purpose flour2 cups water4 cups hot milk1 teaspoon dried dill weed1 teaspoon salt½ teaspoon ground white pepper2 tablespoons tamariDirectionsBreak 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.Info | What Is Pechayprep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
6
Yield:
6 servings
TAG : Cream Of Fresh Asparagus Soup ISoups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes,
