Instructions: Melt butter over medium heat, then saute onion until transluscent. Add garlic, parsley and asparagus. Continue to saute until asparagus is tender. Add flour and stir until blended. Add chicken stock and simmer until slightly thickened. Add cream and stor over low heat.

Add salt and pepper to taste.

Pour mixture into blender and puree until very smooth. Transfer to soup bowls and serve.

Marios International Spa & Hotel

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