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no-cream-asparagus-soup recipe

Date:    Tue, 08 Nov 94 11:13:00 -0400
 From:    "Joseph B. McKay III" (MCKAY_J@a1.eop.gov)
 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
 1 package butter buds ( optional )
 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.  You may now add the butter 
 buds if you desire a butter flavor.  
 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.
 kwvegan vegan