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Cream of Asparagus Soup

Boil the points and stalks separately. When the stalks are soft wash and rub them through a coarse sieve. Heat a pint of milk in a double boiler. When scalding hot thicken with two tablespoonfuls of flour and two tablespoonfuls of butter rubbed to a smooth paste. Add the water in which the asparagus was boiled and the pulp, season with salt and white pepper to taste and very little sugar. Add a half cupful of sweet cream and then the tips. Let the soup get thoroughly hot and serve. Very delicious with one cupful of whipped cream on top.