Chilled Asparagus Soup

Preamble
While the menu does not stipulate the soup as chilled, and there are other recipes of Asparagus Soup - notably in British Cookery (although published slightly later than this menu) - but I am using this one anyway...

Ingredients
1 bunch fresh Asparagus
1/4 Spanish Onion thinly sliced
4 tablespoons Chicken Stock
4 tablespoons Butter
2 tablespoons Flour
3/4 pint Chicken Stock
Salt
Freshly ground Black Pepper
1/2 pint Double Cream
1 tablespoon finely chopped Parsley
Grated rind of 1/2 Lemon

Method

Cut the tips off asparagus and reserve for garnish. Break off tough white ends. Wash stalks and slice into 1 inch segments. Combine segments in a saucepan with finely chopped onion, chicken stock and butter, and simmer, covered, until tender. Remove cooked asparagus segments; stir in flour until well blended; add chicken stock and cook, stirring continuously, until soup reaches boiling point. Season to taste with salt and freshly ground black pepper.

Return asparagus segments to thickened soup and puree in an electric blender or press through a fine sieve. Allow to cool; then chill. Just before serving; add double cream and garnish with asparagus tips which you have cooked until tender and then chilled. Sprinkle with finely chopped parsley and grated lemon rind.

Remarks
Appeared on menu: Asparagus Soup $0.90