Fresh Asparagus Soup

Nothing beats fresh Asparagus this time of year, and I recall a summer a couple of years ago when Ott, E and I made Asparagus soup in my apartment while we were dating.  We spent way to much time chopping and pureeing the asparagus and ended up make a total mess in the kitchen.   But that was then and this is now and I can safely say I have found a much better recipe and easier way to make this tasty soup.

To start with I cleaned 1 1/2 pounds of fresh cut asparagus by washing them off under running water and then cutting the tough bottoms of the asparagus off and discarding.  I then chopped the asparagus into bite size pieces.

I cooked the asparagus in a skillet over medium heat with 1/2 cups chopped onion, 6 Tablespoons butter and a dash of salt for about 8-10 minutes.  When the onions become limp, sprinkle with 6 Tablespoons of flour.  Continue to stir over the lowest heat possible.

Slowly add 2 cups of water, stirring occasionally.  Cook 8-10 minutes, stirring frequently until thickened.  Cool slightly.

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

Return puree to 3 quart pan.  Add 1 teaspoon dried dill weed and a dash of white pepper.  Heat gently but do not boil.

Serve and enjoy.  I used a couple of the asparagus tips as a garnish for my soup.  This soup has a very creamy taste to it, but still has the asparagus flavor.  It's a great use for fresh asparagus, and would make a great 1st course for any meal.  Plus it is easy to make.

This post was linked to: Melt in your Mouth Monday on Make Ahead Meals for Busy Moms, 2 Maids a Baking on 2 Maids a Milking, Tasty Tuesday on Beauty and Bedlam, Tempt My Tummy Tuesday at Blessed with Grace, Hearth N' Soul with A Moderate Life, Delectable Tuesday on Home Sweet Farm, Made from Scratch Tuesday on From Mess Hall to Bistro.