1 lg. onion
4 tbsp. butter
Milk
Salt & black pepper
Cream
Chopped parsley
1 sm. clove garlic
1/2 tbsp. all-purpose flour
1/2 c. light or heavy

Peel and finely chop the onion and garlic. Melt the butter in a large saucepan and cook the onion and garlic in this until soft and transparent. Stir in the flour and cook for a few minutes, before gradually blending in the asparagus water. Add the asparagus stalk sections and cook the soup for 10 minutes. Take the pan off the heat, leave the soup to cool slightly, then put it first through a blender and then through a sieve to make a puree.