Based on Moosewood Cookbook by Mollie Katzen
2 cups water with 2 cubes bouillon, or 2 cups stock.
1½ cup chopped onion
6 tblsp butter
6 tblsp flour
1 tsp dill weed
1½ lbs fresh asparagus
4 cups scalded milk
1 tsp salt
white pepper
dash of tamari
1 tsp curry powder
Break off and discard tough asparagus bottoms.
Chop asparagus stalks and cook them with onions in butter, salting lightly.
After 10 min when onions are translucent sprinkle in the flour.
Continue to cook on low heat 8 minutes.
Add stock or bouillon water.
Cook with stirring until thickened ~ 10 min.
Homogenize thoroughly.
Over low heat, add dill, salt, white pepper and tamari.
Heat very gently. Makes about four quarts.
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