Asparagus Soup
2 teaspoons salt a few grains cayenne 1 cup cream 2 slices onion 1 teaspoon white pepper 2 cups milk Wash asparagus if fresh and break off tips; break remainder of stalks into small pieces. Cook tips and stalks in cold water separately. When tender, drain; reserve water. Keep tips for garnishing soup. Press stalks through a purée sieve. Scald milk with onion, remove onion, add asparagus water, and thicken with flour and butter cooked together. Bring mixture to boiling point; add cream and seasonings. Pour over tips and serve.
NOTE. - If canned asparagus is used, drain, add water and cook in milk in a double boiler twenty minutes. Then drain and proceed as with fresh asparagus. 1 can artichokes 3 cups cold water 2 tablespoons butter 2 tablespoons flour