Cream of Asparagus:
Preparation time: 1 hour
Yield: 4 to 5 servings The original version called for 6 Tbs. butter. This new one has just 1% Tbs.
2 lbs. fresh asparagus.
1V2 Tbs. butter.
2 cups chopped onion.
1V2 tsp. salt.
3 Tbs. flour.
2 cups water.
2 cups hot milk (lowfat OK) 2 tsp. dill
1/2 tsp. tarragon white pepper, to taste.
1) Break off and discard the tough asparagus bottoms. Slice off the tips and set them aside. Chop the remaining stalks into 1-inch pieces.
2) Melt the butter in a medium-sized skillet. Add onion, asparagus stalks, and salt. Sauté for about 10 minutes over medium heat. When the onions are clear and soft, sprinkle in 2 Tbs. flour, while constantly stirring. Continue to cook over the lowest possible heat, stirring frequently, another 5 to 8 minutes.
3) Add water, stirring constantly. Heat to a boil, then turn down to a simmer. After about 5 minutes, sprinkle in the remaining 1 Tbs. flour, mixing well. Cook another 8 to 10 minutes, stirring frequently.
4) Purée the soup with the milk, bit by bit, in a food processor or blender. Return the purée to a kettle or large saucepan, and season with dill, tarragon, and white pepper.
5) Cut the reserved asparagus tips into small pieces, and steam until just tender. Add these to the soup, heat very gently (don’t cook or boil!), and serve immediately.
