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Ingredients
- 1 1/2 lb fresh asparagus
- 1 1/2 c. minced onions
- 6 Tbsp. butter
- 1 pch salt
- 6 Tbsp. all-purpose flour
- 2 c. water or possibly stock
- 4 c. warm lowfat milk
- 1/2 tsp dill weed - (to 1 tspn)
- 1 tsp salt
- 1/2 tsp freshly-grnd white pepper
- 2 Tbsp. tamari soy sauce
Directions
- Break off and throw away tough asparagus bottoms. Break off tips; set aside. Coarsely chop stalks.
- Cook in skillet over medium heat with onion in butter, salting lightly, for 8 to 10 min.
- When onions are clear, sprinkle with flour. Continue to stir over lowest possible heat 5 to 8 min.
- Slowly add in water or possibly stock, stirring constantly. Cook 8 to 10 min, stirring frequently, till thickened. Cold slightly.
- In blender, puree sauce bit-by-bit with lowfat milk till thoroughly smooth.
- Return puree to 3-qt pan, preferably a double boiler. Add in dill, 1 tsp. salt, pepper, and tamari. Heat gently but do not boil.
- As soup heats, cook asparagus tips in boiling water till tender, but still very green, about 2 min; drain. Add in whole pcs to soup and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2197g | |
| Calories 1368 | |
| Calories from Fat 700 | 51% |
| Total Fat 79.72g | 100% |
| Saturated Fat 50.23g | 201% |
| Trans Fat 0.0g | |
| Cholesterol 232mg | 77% |
| Sodium 5241mg | 218% |
| Potassium 2665mg | 76% |
| Total Carbs 121.41g | 32% |
| Dietary Fiber 12.8g | 43% |
| Sugars 67.41g | 45% |
| Protein 50.88g | 81% |
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