Half a pound asparagus spears, wiped and trimmed
2 1 / 2 cups chicken stock or 2 bouillons dissolved in same amount of water
2 cups milk
3 sprigs parsley + 1 bayleaf, tied together with string
50 gm flour
50 gm butter
1 / 3 cup double cream
Salt + white pepper
Chop the asparagus into short lengths, reserving a few tips for garnish.
Bring the stock to the boiling a saucepan then add the asparagus pieces, herbs and seasoning.
If desired, a few peas or a little chopped spinach can also be added to the stock to enhance the soup delicate coloring.
Bring back to the boil and simmer, covered for 30-40 minutes.
Discard the herbs, allow to cool a little then puree in a processor or blender.
Melt the butter in a clean saucepan and stir in the flour. Away from heat, add the milk and stir.
Bring back to the heat, stirring all the time until the mixture is smooth.
Add the asparagus puree, bring to the boil and simmer, stirring for 2 minutes.
Adjust the seasoning, the stir in the cream and heat through, but do not allow to boil.
Serve garnished with the reserved asparagus tips.
These tips need to be cooked separately for about 10 minutes in a little boiling water to which 2 teaspoons of lemon juice have been added, then drained well.
Serve soup plain or with croutons
