Fresh Asparagus Soup - cooking recipe

Ingredients

1 lb. fresh asparagus
6 c. water
6 chicken bouillon cubes
1/4 c. chopped onion
1/2 c. chopped celery
3 Tbsp. butter
3 Tbsp. flour
1/2 c. cream (can use evaporated milk, undiluted)

Preparation

Wash and remove tips from asparagus.
Simmer the tips (covered) until tender in small amount of water.
Cut the stalks into pieces and place in large saucepan.
Add water, bouillon cubes, onion and celery.
Simmer, covered, for 1/2 hour.
Pour into blender and blend until mushy.
Melt in top of double boiler:
butter and flour; slowly add cream.
Add asparagus stock.
Heat soup, adding asparagus tips, seasoning before serving.
Pass the croutons please.
Serves 6 to 8.