Wash and remove the tips from 1 pound fresh green asparagus. Simmer the tips, covered, until they are tender in a small amount of milk, water or chicken or vegetable broth.

Cut the stalks into pieces and place them in a saucepan.

Add:

1 c. chicken or vegetable broth
1 clove garlic, minced
2 tbsp. fresh parsley or celery leaves, minced
1/4 c. chopped onion
1/2 c. chopped celery
pinch of thyme

Simmer these ingredients, covered for about 1/2 hour. Rub them through a sieve or puree in a blender.

Melt:

4 tbsp. butter

Stir into butter until blended:

2 tbsp. flour

Stir in slowly:

1 cup light cream or half and half

Add the asparagus stock (from cooking). Heat the soup well until simmering in a double boiler, but do not boil. Add the asparagus tips.

Season the soup just before serving with salt, paprika, and white pepper, to taste.

Garnish with a diced, hard cooked egg (optional).