Cream Of Asparagus Soup Recipe

• 1-1/2 pounds fresh Asparagus
• 1-1/2 cups Onion (chopped)
• 6 tbsp Butter
• 1 pinch Salt
• 6 tbsp All-purpose Flour
• 2 cups Water
• 4 cups hot Milk
• 1 tsp dried Dill Weed
• 1 tsp Salt
• 1/2 tsp White Pepper (ground)
• 2 tbsp Tamari

• Chop off the asparagus bottom and tips. Coarsely cut the stalks.
• In a skillet, cook the asparagus and onions in butter, with a pinch of salt, for 10 minutes.
• Sprinkle flour and stir on very low heat, for another 8 minutes.
• While stirring continuously, add the water and cook for 10 minutes, until thick.
• Set it to cool and then puree it in a blender, adding milk bit by bit. Blend until smooth.
• Now, pour the puree into a pan and add dill, salt, pepper and tamari.
• Heat the mixture slowly, without boiling.
• Cook the asparagus tips for two minutes, until tender and after draining, add it to the soup.
• Serve hot.