Cream of asparagus soup

Cut the trimmings into 2cm lengths. Sofeth the onion and garlic in the butter in a covered pan. Stir in the flour. Add the asparagas water and trimmings. Simmer for 30mins to an hour to extract maximun flavour from the trimmings. Blend and pass through a sieve to remove any stringy bits. Seasdon 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.