Cream of Asparagus Soup

Ingredients:
1 1/2 lb asparagus
1 1/2 cup chopped onion
6 tbsp butter
1 pinch salt
6 tbsp flour
2 cups water
4 cups hot milk
1 tsp dill weed
1 tsp salt
1/2 tsp ground white pepper

Directions:
Break off and discard asparagus bottom. Break off tips and set aside. Chop stalks. Cook in skillet over medium heat with onion in butter, salting lightly, for about 8-10 minutes. When onions are clear, sprinkle with flour. Continue to stir over lowest possible heat for 5-8 minutes. Add water slowly, stirring constantly. Stir for 8-10 minutes until thickened. In a blender, puree the sauce bit by bit with milk, until smooth. Return to 3 quart pan. Add dill, salt, pepper. Heat gently. Cook asparagus tips in boiling water until tender, but still green (about 2 minutes). Add the whole pieces to soup.