Cream of Asparagus

• 3 tablespoons butter
• 1 teaspoon chopped parsley
• 3 tablespoo

Wash and drain asparagus, reserve tips and add stalks to 1 pt. cold water. Boil five minutes, drain, add Soup Stock, and one slice onion. Boil thirty minutes, rub through a sieve. Heat butter, add flour and seasoning and cook with the hot stock and milk; add the tips. If soup stock is not salted add more salt and a little pepper. Serve with the tips and