Serves 6
1/4 cup (1/2 stick) margarine or butter
1 onion, chopped
3 cups asparagus pieces
1/4 cup all-purpose flour
1/4 tsp. salt
1/8 tsp. white pepper
4 cups Manischewitz chicken broth or parve bouillon
1/2 cup soy milk, nondairy creamer or half-and-half
Heat margarine in a 3-quart saucepan over medium heat and sauté the onion until tender, stirring occasionally. Stir in asparagus. Cook for 1 minute. Add flour, salt and white pepper and mix well. Stir in broth gradually. Cook until thickened, stirring constantly. Reduce heat to low. Simmer covered for 15 to 20 minutes or until asparagus is tender. Stir in soy milk.
Puree soup in a food processor or blender. Return pureed soup to the saucepan. Cook until heated through. Serve hot or refrigerate, covered, until chilled and serve cold. (If chilled soup becomes too thick, thin with additional creamer.)
(Rebecca Ets-Hokin)