1 sm. onion, diced
1 tsp. butter
2 tsp. powdered pareve chicken flavored bouillon
2 c. water
20 med. stalks asparagus
Salt, to taste
Pepper, to taste
4 tsp. flour
2 1/2 tbsp. skim milk powder
1 c. water
1/4 tsp. mace

Saute onion in butter. Cut up asparagus, reserving the tips for later. Add to the onion, the asparagus bottoms, bouillon, 2 cups water, salt and pepper. Simmer, covered, for 15 minutes or until tender. Put flour, milk powder and 1 cup water into blender container. Blend until smooth. Add 1/2 of the cooked asparagus and 1/3 of the soup. Blend until very smooth. Pour into a bowl. Repeat blending with most of remaining soup and asparagus. Cook asparagus tips in remaining soup for 3 minutes. Add blended mixture and cook until thick, about 5 minutes. Add mace. Serve hot or very cold. Serves 4 at 87 calories each 3/4 cup.