Slice and peel carrots, cut into 1-1½ inch long slices. Wash them.

Clean and dice onions and garlic. Put on heat and sautée in butter or margarine until tender.

Add 1 tablespoon of flour and cook for another few minutes.

Add in the vegetable broth slowly.

Chop the parsley, then add the chopped parsley and the asparagus to the soup.

Cook for about 30 minutes until the vegetables get tender.

Add in the cooking cream and cook for another few minutes.

Season with salt, pepper and nutmeg.

Serve with grated cheese and croutons.

Good luck in making our recipe! Enjoy!

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