Cream of Fresh Asparagus Soup I

What a great way to use that spring-fresh asparagus!

Step: 1

Break off and discard tough asparagus bottoms. Break off tips; set aside. Coarsely chop stalks.

Step: 2

Cook in skillet over medium heat with onion in butter, salting lightly, for 8 to 10 minutes.

Step: 3

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

Step: 4

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

Step: 5

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

Step: 6

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

Step: 7

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

Per Serving: 255 calories; protein 9.9g; carbohydrates 22.3g; fat 15g; cholesterol 43.5mg; sodium 875.6mg.

The name of “stew” can process to both a food and a make dishes method. Stewing makes slowly cooking chunks of meat, raw fruit or beans in a flavorful water based . It’s same as to braising, but it does have a few piece of differences. The raw animal vested is chopped into few of pieces but of being cooked all of it , and the liquid all of it covers the contents in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that warms you up on a cold , winter day. It’s true ; a bowl of classic beef stew can make warming properties , but stew’s cozy factor more than a way beyond protecting you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.