• 1 bundle asparagus
• ½ turnip
• 2 stalks white celery
• 1 onion
• 2 pints (1.1 litre) water or white vegetable stock
• Salt
• 1 sprig parsley
• 1 sprig thyme
• 1 sprig mint
• 8 peppercorns
• 1 oz (28 g) butter
• 1 oz (28 g) flour
• ½ pint (300 ml) milk
• 2 tablespoons cream

Method:

1. Scrape the asparagus, cutt off the tips and drop into cold water.
2. Cut the white ends of the asparagus into 1" (2.5 cm) lengths.
3. Peel and slice the onion and turnip, wash and cut up the celery.
4. Put the asparagus ends, onion, turnip and celery into  a pan with the water or stock,  add the salt and herbs and peppercorns tied in a piece of muslin.
5. Bring to the boil and then reduce to a simmer for one hour.
6. Remove the muslin wiith the herbs and either rub through a sieve or put through a blender to make a smooth pureee.
7. Melt the butter in a pan and add the flour. Blend it well and cook for a minute or two without colouring.
8. Very gradually add the asparagus puree, stirring constantly.
9. Bring to the boil and cook for at least 3 minutes.
10. Add the milk and the cream and re-heat without boiling.
11. Meanwhile, cook the asparagus tips in boilng salted water until tender. Drain well and add to the soup just before serving.

Serves 4.