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Ff No-cream Asparagus Soup (Vegan)

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      Title: FF NO-CREAM ASPARAGUS SOUP (VEGAN)
 Categories: Digest, Nov., Opt. lacto
      Yield: 1 Servings
 
      2 md Onions, chopped
      2 md Leeks (white and pale green
           Parts only), chopped
      6 c  Vegetable stock
      2 lb Asparagus, each cut into 4
           Pieces
        x  White pepper
      1 pk 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 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.
  
  Posted by "Joseph B. McKay III"  to the Fatfree
  Dig. Vol. 12 Issue 8 Nov. 9, 1994. FATFREE Recipe collections
  copyrighted by Michelle Dick 1994. Used with permission. Formatted by
  Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
 
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