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Cut off the hard parts of the stem, do not throw away but put them in
the stock. Remove about half the top green shoots (these should be
cooked seperately and placed in the soup after it has been liquidised)
Cut the remaining asparagus into 1 inch lengths and place in the
stock with the onion and hard stalks.
Simmer about 20 minutes. Remove the hard stalks( they do give extra
flavour to the stock). Then liquidise thicken with flour & season to
taste and finally add the retained heads of the Asparagus.
Heat. serve and enjoy!
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