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

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

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

Add vegetable broth slowly.

Chop parsley thin, add chopped parsley and asparagus to soup.

Cook for about 30 minutes until the vegetables get tender.

Add cooking cream and cook for another few minutes.

Season with salt, pepper and nutmeg.

Serve with grated cheese and croutons.

Good luck preparing! Enjoy!

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