Cream of Asparagus Soup

Cream of Asparagus Soup
2 cups chicken broth
1½ cup chopped onion
6 T. butter
6 T. flour
½ t. dill weed
1½ lb. fresh asparagus
4 cups scalded milk (microwave it for 3-4 minutes)
1 t. salt

Snap off tough bottom of spears. Throw away. Cut off the tips and save aside. Chop the stalks and sauté with onions and butter in a 2-quart pot. After 8 minutes, sprinkle with flour and continue cooking another 5 minutes. Add broth, stir until thickened. Purée the sauce bit by bit in a blender or use a hand-held blender. Return to pot, add milk, dill, salt, pepper, and heat very gently. As it heats quickly stir-fry the tips in a small fry pan until barely tender and still green. Add these whole to the soup. Serve immediately with croutons. (Try making homemade croutons. Amazing, far superior to any store-bought.)