Cream of Fresh Asparagus Soup

1/2 pounds fresh asparagus
1/2 cups chopped onions
6 tablespoons butter
1 pinch salt
6 tablespoons all purpose flour
2 cups water or stock
4 cups hot milk
1/2 teaspoon dill weed (to 1 teaspoons)
1 teaspoon salt
1/2 teaspoon freshly ground white pepper
2 tablespoons tamari soy sauce

Break off and discard tough asparagus bottoms. Break off tips; set aside. Coarsely chop stalks. Cook in skillet over medium heat with onion in butter, salting lightly, for 8 to 10 minutes. When onions are clear, sprinkle with flour. Continue to stir over lowest possible heat 5 to 8 minutes. Slowly add water or stock, stirring constantly. Cook 8 to 10 minutes, stirring frequently, until thickened. Cool slightly. In blender, puree sauce bit by bit with milk until thoroughly smooth. Return puree to 3-quart pan, preferably a double boiler. Add dill, 1-teaspoon salt, pepper, and tamari. Heat gently but do not boil. As soup heats, cook asparagus tips in boiling water until tender, but still very green, about 2 minutes, drain.