Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Safflower oil -diced
1 c Onions; chopped ;water or vegetable stock
2 lg Celery stalks; diced 1/2 ts Each: dried tarragon and
1 1/2 lb Asparagus -dried basil
6 lg Leeks; white and palest 1/4 c Fresh parsley; chopped
-green parts only; chopped 1 1/2 c Soymilk, or as needed
-and well rinsed Salt and pepper to taste
2 md Potatoes; peeled, finely

Heat the oil in a large soup pot. Add the onions and celry and saute
over moderate heat until the onions are golden.

Trim the tough white bottoms off the asparagus stalks.
Scrape the skin from the botto half of the stalks and cut tem into
1-inch pieces. set aside the tips, and add the remaining pieces to
the soup pot along with the leeks, potatoes, dried herbs, and just
enough water or stock to barely cover. Bring to a boil, then lower
heat and simmer, covered, until the vegetables are tender, about
20-25 minutes.

Puree th esoup in batches and return to the soup pot.
Return to low heat. Stir in the parsley and enough milk to achieve a
slightly thick consistency. Season to taste with salt and pepper.
Simmer over very low heat for 10 minutes. If time allows, let the
soup stand for several hours off the heat, or, if making ahead, let
cool and refrigerate until needed.

Just before sering, steam the reserved asparagus tips until bright
green and crisp tender. Stir into the soup and serave.

Source: _Vegetarian Celebrations_ by Nava Atlas
Submitted By LAWRENCE KELLIE On 03-14-95

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