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Cream of Asparagus

1 can asparagus 2 qts. white stock 2 tablespoons butter 3 tablespoons Gold Medal flour 6 peppercorns 1/2 teaspoon salt 1/2 can cream Cut off tips of asparagus and reserve. Add stalks of asparagus with the seasoning to the stock. Boil thirty minutes. Strain through puree, thicken with Gold Medal flour cooked in melted butter. Add the asparagus tips and cream. Bring to boiling point and serve with croutons.