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1. Add diced potatoes to stockpot. Cover with cold water.
2. Bring to a boil over medium high heat.
3. Reduce heat to medium and boil potatoes 20 minutes, or until they are fork tender.
4. Add asparagus pieces (except tips) to stockpot with potatoes, Simmer 10 minutes.
5. Stir in fresh dill.
6. Pour cooking liquid in large bowl and reserve.
7. Mash potatoes and asparagus. Blend, if necessary.
8. Lightly brown flour in a small saucepan. Cool.
9. Stir milk gradually into flour.
10. Add milk mixture to stockpot.
11. Add asparagus tips to soup. Cook until tips are bright green.
12. Season with salt and serve hot.
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