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Cream of Asparagus Soup

1 can asparagus. 2 pts. water or white stock. 1 pt. cream sauce. Cook asparagus in water ten minutes. Before putting asparagus in water, with scissors cut the tiny flowers from tips; save to put in soup when ready to serve. Press asparagus through sieve. Add to the warm sauce. Add a little grated onion if liked. When well blended, seasoned and ready to serve, add the flowers in each bowl of soup. Whipped cream is nice to put in soup just as it goes to the table. Sprinkle with tiny bits of parsley.