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Asparagus Soup

I bundle of asparagus, 3 even tablespoonfuls of flour, I tablespoonful of butter, I quart of milk, Salt and pepper to taste.

Wash the asparagus, throw it into a saucepan of boiling salted water, boil gently thirty minutes. Take from the water, cut off the tops and put them into a soup tureen. Put the milk on to heat in a double boiler. Press the asparagus through the colander. Rub the butter and flour together, add the milk and stir continually until it thickens. Then add the asparagus that has been pressed through a colander, take at once from the fire, add the salt and pepper and pour over the tops in the tureen.

Canned asparagus may be used for the soup, but must