Asparagus Soup

Pureed asparagus tips with cream and stock meld together in a smooth medley of flavor.

The desired number of asparagus heads should be picked, scraped and thoroughly washed, the tops being broken off as far down the stalks as possible. Cook in boiling salt water for about twenty minutes. Put the stalks into some good veal stock and boil for twenty minutes. Then cut an onion into thin slices, and fry in three tablespoonfuls of butter for ten minutes, being careful not to allow it to burn, and add a portion of the asparagus tips. Cook for a few minutes, stirring gently; add a little flour, and continue the cooking for a few minutes longer. Remove the stalks from the stock, pour in the contents of the frying pan and boil all together for twenty minutes. Then rub through a sieve. Have ready boiling a pint of milk and a pint of cream, and add to the stock. Season well with salt and pepper and serve.