INGREDIENTS

INSTRUCTIONS

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" <MCKAY_J@a1.eop.gov> 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.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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