Review of last recipe - A sophisticated potato salad with history behind it.  Since I rarely have white wine at home, I knew I would be substituting vermouth, and I was afraid it would taste weird, but the flavor was quite nice.

TODAY'S RECIPE - CREAM OF ASPARAGUS SOUP
...from The Boston Globe, August 31, 1983.

Serves 4

1 lb. asparagus
2 cups water
1 small onion, thinly sliced
1 1/2 cups chicken stock
2 tbsp butter
2 tbsp flour
2 cups scalded milk
1/2 cup cream
1/4 tsp salt
pepper

Cut asparagus free of tough ends.  Cut 2" tips off and reserve.  Cut remainder of stalks into small pieces, cover with water and bring to a boil and cook 10 minutes uncovered.  Add onion and chicken stock and cook to reduce broth further.  Remove from fire and force through a sieve.  Make thickening by melting butter, adding flour and hot milk.  Cook 5 minutes, stirring to keep smooth.  Add to sieved pulp.  Heat and remove from stove.  Add cream and seasonings and tips.