Cream of Asparagus Soup with a Touch of Fresh Dill
Adapted from Mollie
2 pounds asparagus
1 to 2 tablespoons butter
2 cups chopped onion
1 1/2 teaspoons salt
3 tablespoons unbleached white flour
2 cups water
2 cups warm milk (lowfat or soy is okay)
white pepper to taste
2 to 3 tablespoons minced fresh dill
- Break off and discard the tough
asparagus bottoms. Slice off the tips and set them aside. Chop the
remaining stalks into 1-inch pieces.
- Melt the butter in a medium-sized
skillet. Add the onion, asparagus stalks, and salt. Sauté for
about 10 minutes over medium heat. When the onions are clear and
soft, sprinkle in 2 tablespoons of the flour while constantly
stirring. Cook over the lowest possible heat, stirring frequently,
another 5 to 8 minutes.
- Add water, stirring constantly.
Heat to a boil, then turn down to a simmer. After about 5 minutes,
sprinkle in the remaining tablespoon of flour, mixing well. Cook
another 8 to 10 minutes, stirring frequently.
- Puree the soup with the milk,
either with a hand-held immersion blender, or bit-by-bit in a food
processor or blender. (If using either of the latter two, return
the puree to a kettle or large saucepan.) Season with white pepper
and fresh dill, and taste to correct the salt.
- Steam the reserved asparagus tips
until just tender. Add these to the soup, heat very gently (don't
boil it!) and serve immediately.