Instructions: Cut off asparagus tips, finely chop them and set aside on plate. Peel stalks and cut into chunks; set aside.

Melt butter in medium skillet over medium heat. Add onion and saute, stirring, about 7 minutes or until soft and translucent. Stir in flour. Add water. Cover and bring to boil. Add asparagus stalks, salt, pepper and mace. Lower heat and simmer 15 minutes.

Transfer soup to food processor or blender and puree. Return mixture to pan and place over low heat. Add cream and reserved chopped asparagus tips. Cover and reheat 5 minutes before serving.

This recipe yields 4 servings.

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