Ingredients

Ingredients (use vegan versions):

2 medium onions, chopped
2 medium leeks (white and pale green parts only), chopped
6 cups vegetable stock
2 pounds asparagus, each cut into 4 pieces white pepper

Directions:

Microwave the onions and leeks until tender or saute in water over medium heat until tender. Add stock and the asparagus and simmer until tender, about 15 minutes. Puree soup in blender in batches and strain through a fine strainer. Return to pot and season with white pepper to taste.

Makes about 8 cups. Can be served hot or cold. Keeps well in the refrigerator for several days.

I make this every two or three weeks. You can very the proportions with little or no problem. I use this as my basic soup recipe and have successfully replaced the asparagus with beets, broccoli, carrot, acorn squash, butternut squash, and red kuri squash. You can make quite an impression by making both the acorn and butternut squash soups at the same time and serving them in the same bowl. Just slowly pour both soups into opposite sides of the bowl at the same time. I usually serve this with garlic croutons.