Subj : Cream of Asparagus Soup
To   : All
From : Ben Collver
Date : Mon Feb 27 2023 09:22:18

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cream Of Asparagus
 Categories: Soups, Vegetarian
      Yield: 4 Servings

      2 c  Water or stock
      4 c  Milk; scalded
  1 1/2 lb Fresh asparagus
  1 1/2 c  Chopped onion
      6 tb Butter
      6 tb Flour
      1 ts Salt
      1 ts Dill
           White pepper
      1 ds Tamari

  Preparation time: 50 minutes

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

  After about 8-10 minutes when onions are clear, sprinkle in the flour.
  Continue to cook over lowest possible heat (use a "waffle" heat
  absorber, if you have one) 5-8 minutes.

  Add water or stock. Cook 8-10 minutes, stirring frequently, until
  thickened. Puree the sauce bit-by-bit with the milk in the blender.
  Blend it until thoroughly smooth.

  Return the puree to a kettle, preferably a double boiler, and add
  dill, salt, white pepper, and tamari. Heat the soup very
  gently--don't boil it or cook it. As it heats, steam or saute the
  asparagus tips until tender, but still very green. Add these, whole,
  to the soup.

  Serve as immediately as possible.

  Recipe by Moosewood Cookbook

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