Asparagus Soup

(By Bertha E. Shapleigh, Cooking Authority for Columbia University)
Two bunches of asparagus, 1 quart water, 1 onion, 1 teaspoon salt, 1 pint of milk, 3 tablespoons butter, 3 tablespoons flour, 1/4 cup cream or top milk.
Wash, scrape and cut tips from the asparagus. Serve the tips as a vegetable with melted butter after they have been boiled or steamed. Add to the stalks, cut in small pieces, the water, onion and salt. Boil until stalks are tender, then rub through a sieve all that will pass easily. Cream butter and flour together, add to the water and asparagus pulp and cook five minutes. Then add milk and cream, more seasoning to taste and serve when boiling hot.
A few tips may be cut into small pieces and added, but one usually wishes those for another meal.