Cream Of Asparagus Recipe
Yield: 9 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Fresh asparagus,
1 1/2 cup: Chopped onion,
6 tbsp: Butter + salt,
6 tbsp: All-purpose flour,
2 cup: Water or stock,
4 cup: Hot milk,
1/2 tsp: To 1 t dill weed, to taste
1 tsp: Salt,
1/2 tsp: White pepper,
2 tbsp: Tamari soy sauce,
Directions:
Break off and discard tough asparagus bottoms.
Break off tips; set aside. Coarsely chop stalks; cook in skillet
with onion in butter, salting lightly.
After 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,
salt, pepper and tamari. Heat gently but dont boil. As it heats,
cook asparagus tips in boiling water until tender, but still very
green, about 2 minutes; drain. Add whole to soup.
Source from luhu.jp
Break off tips; set aside. Coarsely chop stalks; cook in skillet
with onion in butter, salting lightly.
After 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,
salt, pepper and tamari. Heat gently but dont boil. As it heats,
cook asparagus tips in boiling water until tender, but still very
green, about 2 minutes; drain. Add whole to soup.
Source from luhu.jp