1 lb. fresh green asparagus, wash and remove the tips
Milk or water (small amount)
6 c. veal or chicken stock
1/4 c. onion, chopped
1/2 c. celery, chopped

Simmer the tips, covered, until they are tender in a small amount of milk or water. Cut the stalks into pieces and place them in a saucepan. Add the veal or chicken stock, onion and celery. Simmer covered, for about 1/2 hour. Rub through a sieve. Then melt 3 tablespoons of butter and stir into 3 tablespoons of flour until blended. Stir in 1/2 cup cream slowly.

Add the asparagus stock. Heat the soup well in a double boiler. Add asparagus tips. Season the soup immediately before serving with salt, paprika and white pepper.

Garnish with a diced, hard-cooked egg. Yield: about 6 cups.