Recipe - Cream Of Asparagus

1 One half pound Fresh asparagus
1 One half cup Chopped onion
6 tablespoon Butter + salt
6 tablespoon Allpurpose flour
2 cup Water or stock
4 cup Hot milk
One half teaspoon To 1 t dill weed (to taste)
1 teaspoon Salt
One half teaspoon White pepper
2 tablespoon Tamari soy sauce

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 bitbybit with milk until thoroughly smooth.
Return puree to 3quart pan preferably a double boiler. Add dill, salt,
pepper and tamari. Heat gently but don't boil. As it heats, cook asparagus
tips in boiling water until tender, but still very green, about 2 minutes;
drain. Add whole to soup.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini