• 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


Break off and discard 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 minutes.

When onions are clear, sprinkle with flour. Continue to stir over lowest possible heat 5 to 8 minutes.

Slowly add water or stock, stirring constantly. Cook 8 to 10 minutes, stirring frequently, until thickened. Cool slightly.

In blender, puree sauce bit-by-bit with milk until thoroughly smooth.

Return puree to 3-quart pan, preferably a double boiler. Add dill, 1 teaspoon salt, pepper, and tamari. Heat gently but don’t boil.

As soup heats, cook asparagus tips in boiling water until tender, but still very green, about 2 minutes; drain. Add whole pieces to soup.