Free Recipe Cream of Asparagus 2
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Cream of Asparagus 2 Recipe
2 c Water or stock
1-1/2 c Chopped onion
6 tb Butter
6 tb Flour
1/2 ts Dillweed; or to taste
1-1/2 lb Fresh asparagus
4 c Milk; scalded
1 ts Salt
White pepper
1 ds Tamari soy sauce
Cream of Asparagus 2 Preparation
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. Recipe by: Mollie Katzen, Moosewood Cookbook by Karen Sonnessa <ksonness@suffolk.lib.ny.us> on Feb 6, 1998
Cooking Temperature:
Recipe Serves: 4
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