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Cream of Asparagus Soup

Wash, tie up and boil one bunch of asparagus for three-fourths hour. Cut off the tips and set aside till wanted. Put one quart of milk (or one pint of milk and one pint of white stock) on to scald in a double boiler, then press the asparagus stalks through a sieve and add them to the milk. Cook one tablespoon of butter and two tablespoons of flour together and combine with the scalded milk or stock, stir and cook until it thickens, season, add the asparagus tips and serve. Canned asparagus may be used for this soup but it must be well scalded and drained before mixing with the other ingredients.