Cream of Asparagus

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Cream of Asparagus

 

Recipe By : Mollie Katzen, " Moosewood Cookbook "

Serving Size : 4 Preparation Time :0:50

Categories :

Amount Measure Ingredient -- Preparation Method

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2 cups water or stock

1 1/2 cups chopped onion

6 tablespoons butter

6 tablespoons flour

1/2 teaspoon dillweed -- or to taste

1 1/2 pounds fresh asparagus

4 cups milk -- scalded

1 teaspoon salt

white pepper

dash tamari soy sauce

 

Break off the tough 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 peppter 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.

 

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NOTES : Formatted to MasterCook by Karen Sonnessa

<ksonness

 

Karen S

ksonness