Method: Melt 2 oz butter, add 2 oz flour and blend with 2 cups chicken stock. Stir until smooth and simmer 15 mins. Drain 340g can of asparagus cuts. Retain a few choice cuts and puree or sieve the remainder. Add to soup together with liquid from can. Add 1.1/2 cups of cream or milk and reheat (do not boil). Garnish with reserved asparagus and croutons if desired.
Source: contributed by V. South in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.5
