1 lb fresh asparagus
1 c onion, chopped
4 T butter
1-1/3 c water or chicken stock
2-2/3 c milk
2 T cornstarch
1/2 tsp dill weed
1/2 tsp salt
pepper to taste
dash of soy sauce or tamari
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. add the water or stock, cooking until very hot. Puree the soup in the blender. Return the puree to the pot and heat. Stir cornstarch into the milk until completely smooth. Whisk the milk into the puree and add dill, salt, pepper, and soy sauce or tamari. Cook until thickened, stirring constantly. Saute the asparagus tips until tender, add whole to the soup.
Gluten restrictions: Use tamari in place of the soy sauce.
MSG restrictions: substitute Thai Kitchen fish sauce for the soy sauce.
