---------- Recipe via Meal-Master (tm) v8.01
       Title: Cream of Asparagus
  Categories: Vegetables, Soups/stews
       Yield: 9 servings
   1 1/2 lb Fresh asparagus                     4 c  Hot milk
   1 1/2 c  Chopped onion                     1/2 ts To 1 t dill weed (to taste)
       6 tb Butter + salt                       1 ts Salt
       6 tb All-purpose flour                 1/2 ts White pepper
       2 c  Water or stock                      2 tb Tamari soy sauce
       Break off and discard tough asparagus bottoms.  Break off tips; set
   aside.  Coarsely chop stalks; cook in skillet with onion in butter,
   salting lightly.  After 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, salt, pepper and
   tamari.  Heat gently but don't boil.  As it heats, cook asparagus tips in
   boiling water until tender, but still very green, about 2 minutes; drain.
   Add whole to soup.