Asparagus Soup.
Ingredients.
2 lbs asparagus
2 large potatoes
2 T. dill
1/4 c. unbleached flour
1 c. rice milk
salt
Preparation.
Cut potatoes into small pieces. In an approximately 3 qt. saucepan, boil potatoes until extremely tender. While this is happening, wash asparagus. Remove woody ends.
Cut into 1" sections, setting aside tips. Add non-tip sections to potato pot and cook until asparagus has gone beyond bright green to olive green (but not brown :)). Add dill.
Asparagus should be soft enough to mash along with potatoes, in the cooking water. Don't throw out any of the cooking water. Lightly brown flour in a small saucepan and allow to cool somewhat before adding rice milk. Add liquid gradually to make a smooth pseudo-roux and add the roux to the soup. Add the asparagus tips and continue cooking the soup just until they are tender and bright green. Salt to taste.