Cream of Fresh Asparagus Soup I Best Family Recipes

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Monday, December 12, 2016

Cream of Fresh Asparagus Soup I

"What a top notch manner to use that spring-sparkling asparagus!"

Ingredients :

1 half kilos fresh asparagus
1 half cups chopped onion
6 tablespoons butter
1 pinch salt
6 tablespoons all-cause flour
2 cups water
4 cups warm milk
1 teaspoon dried dill weed
1 teaspoon salt
half teaspoon ground white pepper
2 tablespoons tamari

Instructions :

Prep : 10M	Cook : 6M	Ready in : 50M

Break off and discard tough asparagus bottoms. Break off guidelines; set apart. Coarsely chop stalks.
Cook in skillet over medium heat with onion in butter, salting gently, for eight to 10 minutes.
When onions are clean, sprinkle with flour. Continue to stir over lowest feasible heat five to eight minutes.
Slowly add water or inventory, stirring continuously. Cook eight to 10 minutes, stirring often, until thickened. Cool slightly.
In blender, puree sauce bit-by-bit with milk till very well easy.
Return puree to a few-quart pan, ideally a double boiler. Add dill, 1 teaspoon salt, pepper, and tamari. Heat lightly but do not boil.
As soup heats, cook dinner asparagus pointers in boiling water till tender, but nonetheless very inexperienced, about 2 minutes; drain. Add whole pieces to soup.

Notes :

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