Chilled Asparagus Soup (Vegan)

2lbs fresh Asparagus

4tbs olive oil or pretend butter (I used pretend butter)

1 ½ C sliced leeks or scallions (I used scallions)

3tbs flour (I used wheat)

6 ¼ C Chicken Stock, Water or Veggie Broth (I used Veggie Broth)

½ C light cream or plain yogurt (I used soft tofu)

1 tbs chopped fresh tarragon

Salt and pepper to taste

     Cut top 2 inches of asparagus spears and blanch in boiling water for 5-6 minutes.  Drain thoroughly.  (Blanching means boil then put into an ice water bath).  After done set aside (you can cut into smaller pieces). Trim ends of stalks removing any brown or woody parts.  Chop stalks into ½ inch pieces. Heat butter or oil in heavy bottomed sauce pan.  Add sliced leeks or scallions, and tarragon and cook over low heat for 5-8 minutes until soft but not brown.  Stir in chopped asparagus stalks, cover and cook for 6-8 minutes longer until stalks are tender (stir occasionally).  Add flour and stir 3-4 minutes (cooking uncovered).  Add stock and bring to a boil stirring occasionally.  Lower the heat and simmer for 30 minutes stirring about every 10 minutes.  Season with salt and pepper.  

Puree soup in food processor !TIP if doing it in a blender wait until soup has cooled to blend or top will pop off and you will get burnt and soup will be ALL over the kitchen!

Chill well, stir before serving.  If using yogurt or cream stir in a little for each serving.

Sorry there is no picture for this one, most of it ended up on my kitchen.  When I make it again I will post a picture.