1 can asparagus
2 cups cold water
1 slice onion
¼ cup butter
¼ cup flour
2 cups scalded milk
Salt and pepper
Drain and rinse asparagus, reserve tips, and add stalks to cold water; boil five minutes, drain, add stock, and onion; boil thirty minutes, rub through sieve, and bind with butter and flour cooked together. Add salt, pepper, milk, and tips.
Cream of Celery Soup
2 cups White Stock II or III