1 1/2 lb Fresh asparagus
1 1/2 c Chopped onion
6 tb Butter + salt
6 tb All-purpose flour
2 c Water or stock
4 c Hot milk
1/2 ts To 1 t dill weed (to taste)
1 ts Salt
1/2 ts White pepper
2 tb 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 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 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.