Lunch Wednesday 3 January - Asparagus Soup

Asparagus Soup
1 tablespoon butter
1 tablespoon flour
1/2 pint asparagus stock
3 tablespoons extra thick single cream
150g asparagus, cooked and chopped
salt & pepper
a few chives

Melt the butter in a saucepan and add the flour. Cook over low heat until flour is blended with melted butter. Do not brown. Add the asparagus stock and simmer until slightly thickened. Add the cooked asparagus and cream and heat through. Season to taste and garnish with a few fresh snipped chives.