Cream of Asparagus Soup

soup

1 bunch asparagus
1 medium onion, sliced
2 cups milk
2 tbsp. butter, melted
2 tbsp. flour
1 cup evaporated milk, scalded
Salt and pepper
Paprika

Simmer the asparagus in salted water. Drain. Cut off and save the tender tips. Press the balance through a coarse sieve. Place slices of onion in the milk and scald; remove onion. Add the strained portion of asparagus to the milk. Blend butter and flour, stir in a little hot liquid to make a paste, add slowly to the soup while stirring. Bring to a boil, add evaporated milk and asparagus tips, season to taste with salt and pepper. Pour into tureen or individual soup plates and dust lightly with paprika. Makes 6 servings