CREAM OF ASPARAGUS SOUP

lb. fresh asparagus

2 1/2 cups rich chicken broth

2 T. chopped onion

1 leek, cleaned and finely chopped

1 T. butter

1 T. flour

1 cup milk or cream

1 t. prepared mustard

salt and white pepper to taste

Wash asparagus, peel, and remove the tough ends.  Cut asparagus into 1/2 inch pieces.  Reserve the tips separately.  Cook asparagus in broth  for 5 minutes.  In the meantime saute onion and  leek in butter until soft but not brown.  Stir in flour and remove from the heat. Add onion, leek mixture to stock while asparagus is cooking and cook until vegetables are tender. Add tips and cook 2 minutes. Add milk or cream, mustard, and salt and white pepper to taste.  Softly simmer soup until desired texture is reached.