Ingredients

* 1 1/2 pounds fresh asparagus
* 1 1/2 cups chopped onion
* 6 tablespoons butter
* 1 pinch salt
* 6 tablespoons all-purpose flour
* 2 cups water
* 4 cups hot milk
* 1 teaspoon dried dill weed
* 1 teaspoon salt
* 1/2 teaspoon ground white pepper
* 2 tablespoons tamari

Method

1. Break off and discard tough asparagus bottoms. Break off tips; set aside. Coarsely chop stalks.
2. Cook in skillet over medium heat with onion in butter, salting lightly, for 8 to 10 minutes.
3. When onions are clear, sprinkle with flour. Continue to stir over lowest possible heat 5 to 8 minutes.
4. Slowly add water or stock, stirring constantly. Cook 8 to 10 minutes, stirring frequently, until thickened. Cool slightly.
5. In blender, puree sauce bit-by-bit with milk until thoroughly smooth.
6. Return puree to 3-quart pan, preferably a double boiler. Add dill, 1 teaspoon salt, pepper, and tamari. Heat gently but don’t boil.
7. As soup heats, cook asparagus tips in boiling water until tender, but still very green, about 2 minutes; drain. Add whole pieces to soup.

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