There are over 100 soups listed in the beginning pages of this huge book and I started with the Asparagus Soup last weekend. It was good and I admit you don't need a recipe - I've made something like it for years now. But here it is:
Asparagus Soup
At least one bunch of asparagus, preferable some tiny tips
3 cups vegetable broth
¼ cup butter
1 onion
3 T. flour
¼ cup chopped cilantro
1 T lemon juice
2 cups milk
4-6 T heavy or light cream
Salt and pepper
Cut off at least a handful of the tips, perhaps all (1-1/2 to 2 inch cuts). Cut the rest of the asparagus into the same lengths but only place the stalks in 2 cups of simmering vegetable broth. Simmer for about 10 minutes and let stand so that the flavors meld. You can do this in advance.
Saute 1 onion, chopped, in 1/4 c. butter until wilted and near golden. Add 3 T. flour or Wondra and cook until slightly browned. Strain the broth from the asparagus right into the onion/flour and thicken. Add 1 T. lemon juice and 2 cups milk and heavy cream. Do not boil. Add salt and pepper and 1/4 c. cilantro.
Garnish with tips, extra cilantro and sour cream.
Next recipe: Exotic Mushroom Soup
