1 bundle asparagus

1 pint water

2 tablespoonfuls flour

2 tablespoonfuls butter

1 quart milk

1 slice onion

1 bay leaf

1 teaspoonful salt

1 saltspoonful pepper

Cut the tips from the asparagus and throw them into cold water; put them aside to use either for asparagus in ambush or for asparagus salad in tomatoes. Cut the remaining portion of the bundle into small pieces; wash them in cold water; put them in a kettle; add the pint of water and stew gently for half an hour. Press them through a colander, taking as much of the flesh as possible. Put the milk into a double boiler; add the bay leaf and the butter and flour, rubbed together; cook until it is slightly thickened; add the salt, the pepper, and the asparagus pulp; stir until hot, and serve. If overcooked, the soup will curdle. Many people like the asparagus tips boiled in salted water, drained and added to the soup just at serving time.