Cream of Asparagus Soup 
Pour the broth in a pot and add the asparagus. Lightly sauté the onion in the butter, and also add to the broth along with the parsley. Bring to a boil, cover, and simmer until the asparagus is tender. Drain the broth into a bowl. Put the vegetables through a food mill or puree in a food processor. Combine with the broth, and return to the pot. Stir in the cream or half-and-half over low heat. Mix the arrowroot with a little milk, and stir into the broth. Continue stirring until the soup thickens and comes to a boil. Taste for seasoning. Serve with chopped chives or chopped parsley. Serves 4