Ingredients
2 pounds asparagus, tips reserved
4 tablespoons vegetable (soybean) oil
1 medium diced onion
½ cup diced leek
½ cup diced celery
5 tablespoons flour
4 cups vegetable stock
1 cup soymilk
Salt, pepper, nutmeg, cayenne pepper to taste
 
Instructions
In a pot of boiling salted water, blanch the asparagus tips until tender – no more than a minute or two – and shock in ice water.  Reserve tips to garnish the soup. In a large saucepot add oil, heat. Add onion, leek and celery, stir over medium heat until translucent.  Add the flour, stirring constantly, to incorporate.  Slowly whisk in the vegetable stock, whisking thoroughly until smooth. 

Once all of the vegetable stock is incorporated, add the asparagus stalks.  Simmer for 30-40 minutes. In a blender, add soup in small batches, purée. Using a fine strainer, strain soup to remove any vegetable pulp.

Return the soup to the saucepan, bring to boil, then simmer. Add soymilk, stir. Add salt, pepper, nutmeg and cayenne pepper to taste. Divide equally into soup bowls. Garnish with reserved asparagus tips. Serve immediately.

Yield: 6 servings

Nutrition
Calories 180, Total Fat 10g, Saturated Fat 1g, Cholesterol 0mg, Sodium 750 mg, Total Carbohydrate 19g, Dietary Fiber 4g, Sugars 7g, Protien 5g, Vitamin A 35%, Vitamin C 20%, Calcium 6%, Iron 20%.