Asparagus Soup
One bundle of asparagus, one pint water, one pint milk or thin cream, one-half an onion, one tablespoon each of butterand flour, salt and pepper to taste. Cut the heads from the asparagus and cook for twenty minutes in boiling salted water. Cook the stalks and onion in one pint of water for twenty minutes. Rub this through a sieve. Blend butter and flour, add one pint of boiling milk, pepper and salt to taste. Mix with the cooked asparagus and boil for five minutes.
Strain again, add the asparagus heads and serve very hot.