2 medium onions, chopped
2 medium leeks (white and pale green parts only), chopped
6 cups vegetable stock
2 pounds asparagus, each cut into 4 pieces white pepper
Microwave the onions and leeks until tender or saute in water over medium heat until tender. Add stock and the asparagus and simmer until tender, about 15 minutes. Puree soup in blender in batches and strain through a fine strainer. Return to pot and season with white pepper to taste.