Cream Of Asparagus Soup

From the Moosewood Cookbook

I haven't had a chance to make this one, but it sure sounds delicious! I bought some canned asparagus, which I would NOT, not, not recommend. As opposed to throwing it out, I'm thinking about adding it to some fresh and pureeing it into a soup. I'll give this one a try!

2 lbs. fresh asparagus
1 ½ Tbsp. Margarine
2 cups chopped onioin
1 ½ tsp. Salt
3 Tbsp. Flour
2 cups water
2 cups hot rice milk
2 tsp. Dill
½ tsp. Tarragon
white pepper, to taste

Break off and discard the tough asparagus bottoms. Slice off the tips and set them aside. Chop remaining stalks into 1-inch pieces.

Melt the margarine in a medium sized skillet. Add onion, asparagus talks, and salt. Saute for about 10 minutes over medium heat. When the onions are clear and soft, sprinkle in 2 Tbsp. of flour while constantly stirring. Continue to cook over the lowest possible heat, stirring frequently, another 5-8 minutes.

Add water, stirring constantly. Heat to a boil, then turn down to a simmer. After about 5 minutes, sprinkle in the remaining 1 Tbsp. flour, mixing well. Cook another 8-10 minutes, stirring frequently.

Puree the soup with the milk, bit by bit, in a food processor or blender. Return the puree to a large saucepan, and season with dill, tarragon and white pepper.

Cut the reserved asparagus tips into small pieces, and add to soup. Cook for several more minutes over low heat to gently cook the tips. Serve immediately.