Asparagus Soup - cooking recipe

Ingredients

2 lb. canned asparagus
3/4 c. rice flour (can be found at health food stores)
2 qt. chicken consomme (using cubes)
1 pt. milk
1 c. whipping cream
salt/pepper to taste
1 or 2 Tbsp. chopped parsley
Parmesan cheese

Preparation

After draining juice from asparagus, snip off the tip ends and save.
Mix milk and rice flour.
Gradually add bouillon and bring to a boil.
Add asparagus chunks.
Simmer for 1 hour.
Add cream, bring to a boil.
Season with salt and pepper.
Blend well in blender, then strain.
Add parsley and asparagus tips before serving.
After hot soup is helped in bowls, sprinkle with Parmesan cheese, if desired.