Cream of Asparagus Soup

|Cream of asparagus soup|parsley|1 bunch asparagus trimmings including tough stalks etc.100g onion chopped1 clove garlic chopped60g butter1 tablespoon flour500 ml water6 tablespoon double cream1 tablespoon parsley chopped|Cut the trimmings into 2cm lengths. Soften the onion and garlic in the butter in a covered pan. Stir in the flour. Add the asparagas water and trimmings. Simmer for 30 mins to an hour to extract maximun flavour from the trimmings. Blend and pass through a sieve to remove any stringy bits. Season to taste and add more water if too thick. Return to the cooker and heat through do not boil. Stir in the parsley and cream and garnish with croutons.|30.00 minutes|1|https://www.theguardian.com/lifeandstyle/wordofmouth/2016/apr/21/how-to-cook-the...