ASPARAGUS CREAM SOUP

For making two quarts of soup, use two bundles of fresh asparagus.

Cut the tops from one of the bunches and cook them twenty minutes in
salted water, enough to cover them.

Cook the remainder of the asparagus about twenty minutes in a quart
of stock or water.



Cut an onion into thin slices and fry in three tablespoonfuls of butter ten
minutes, being careful not to scorch it; then add the asparagus that has
been boiled in the stock; cook this five minutes, stirring constantly; then
add three tablespoonfuls of dissolved flour, cook five minutes longer.

Turn this mixture into the boiling stock and boil twenty minutes. Rub
through a sieve; add the milk and cream and the asparagus heads. If
water is used in place of stock, use all cream.