Date: Tue, 08 Nov 94 11:13:00 -0400
From: "Joseph B. McKay III" (MCKAY_J@a1.eop.gov)
FF NO-CREAM ASPARAGUS SOUP (VEGAN)
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.
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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