1 lb fresh asparagus
1 c onion, chopped
4 T butter
4 T flour
1-1/3 c water or chicken stock
2-2/3 c milk, scalded
1/2 tsp dill weed
1/2 tsp salt
pepper to taste
dash of soy sauce
Discard the tough asparagus ends, break off the tender tips and set aside. Chop the stalks and saute with the onions in the butter. When the onions are clear, stir in the flour; cook over the lowest possible heat for a few minutes more. Add water or stock, cook until thickened, stirring frequently. Puree the soup with the milk in the blender, a little at a time. Return the puree to the saucepan and add dill, salt, pepper, and soy sauce. Heat. Saute the asparagus tips until tender, add whole to the soup.
Gluten restrictions: omit the flour. Do not scald the milk, and stir in 2 T cornstarch to the milk before adding the milk to the puree in the blender.
MSG restrictions: substitute Thai Kitchen fish sauce for the soy sauce.
