Cream of Fresh Asparagus Soup I recipe

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Ingredients

1 ½ pounds fresh asparagus
1 ½ cups chopped onion
6 tablespoons butter
1 pinch salt
6 tablespoons all-purpose flour
2 cups water
4 cups hot milk
1 teaspoon dried dill weed
1 teaspoon salt
½ teaspoon ground white pepper
2 tablespoons tamari

Nutrition Info

254.9 calories
carbohydrate: 22.3 g
cholesterol: 43.5 mg
fat: 15 g
fiber: 3.3 g
protein: 9.9 g
saturatedFat: 9.4 g
servingSize: -
sodium: 875.6 mg
sugar: 11.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Break off and discard tough asparagus bottoms. Break off tips, set aside. Coarsely chop stalks.

  2. Cook in skillet over medium heat with onion in butter, salting lightly, for 8 to 10 minutes.

  3. When onions are clear, sprinkle with flour. Continue to stir over lowest possible heat 5 to 8 minutes.

  4. Slowly add water or stock, stirring constantly. Cook 8 to 10 minutes, stirring frequently, until thickened. Cool slightly.

  5. In blender, puree sauce bit-by-bit with milk until thoroughly smooth.

  6. Return puree to 3-quart pan, preferably a double boiler. Add dill, 1 teaspoon salt, pepper, and tamari. Heat gently but don't boil.

  7. As soup heats, cook asparagus tips in boiling water until tender, but still very green, about 2 minutes, drain. Add whole pieces to soup.

Recipe Yield

6 servings

Recipe Note

What a great way to use that spring-fresh asparagus!

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