Asparagus wash and peel with a special knife or ordinary, to remove the thin skin (but easy with a knife hard, there are special knives for cleaning carrots)again rinse and cut into pieces 1-1,5 see

In a pan pour 2 l of water, bring to the boil and add the asparagus. Boil salted for 15 minutes.

While our asparagus is cooked we make flour the stabilizing-not in a large frying pan (or as in my bucket, very handy)melt butter and add flour, stirring and fry until light brown-gold. Remove from the heat and allow to cool a little, but not quite, out of the pan take about 100ml (can be more)of the broth and stirring constantly with a whisk introducing the broth into the flour must be introduced gradually and in the way that it does not form lumps.

Our asparagus is ready, remove the pan from the heat, catch some whole pieces of asparagus in the dish, grind the contents of the soup with a blender, you can wipe through a sieve, but it is long and laborious.

Now put the pan again on the fire, bring to a boil and stirring with a whisk flour introduce a stabilizing, then the cream and the pieces of asparagus that we caught, give more time to boil. Taste for salt, add freshly ground pepper to taste I add more dry concentrate broth. Our soup is ready, pour into dish, sprinkle with chopped dill and parsley. Enjoy all the appetite.