4 large bundles of asparagas, cleaned and chopped
2 large white onions, diced
1/2 cup soy milk
3/4 stick unsalted margarine
1 Tbsp. curry powder
1 tsp. sage
1 tsp. oregano
1 tsp. basil
1 tsp. tarragon
1 tsp. thyme
2 cloves garlic, crushed
1Tbsp. kosher salt
Makes 10 to 12 servings
Over meduim high heat melt 1/2 stick of margarine in an 8 quart sauce pan, add diced onions, and using a wooden spoon, mix until onions are well coated in the melted margarine. Mix in salt, basil, thyme, curry, sage, oregano, tarragon,and garlic, combine well. Lower heat and cover pot, allow onions to cook until translucent, for about 5 minutes.
Add chopped asparagas and remainder of margarine. Mix well until margarine is melted and the asparagus and onions have combined. cover pot and let simmer for another 5 minutes.
Raise the heat, add water to the pot, filling about 3/4 full. Allow water to come to a boil, stirring occasionally, for about 20 to 30 minutes.
When the asparags are soft, lower the heat, and using a hand blender, blend ingredients until smooth, add soy milk and blend well. Simmer 2-3 more minutes.
Serve with home made garlic croutons.