To garnish each serving:  Blanch 24 asparagus tips for 2 minutes.  Allow three tips per portion as a garnish.  You can also add additional color to the finished soup presentation by floating an edible flower on each serving of soup.  (Note:  Be sure that you buy flowers that are specified as edible meaning  that are free of chemicals)

In a large stock/soup pot, melt butter (or Smart Balance) and sauté chopped onion, shallots, leeks and potatoes for about 10 minutes over medium heat.  Add chopped asparagus, stock and herbs. Add several grinds of sea salt and black pepper.  Bring soup to a boil for 1 minute;  lower heat to a simmer, cover pot and cook until vegetables are soft enough to purée - about 15 minutes.  Remove bay leaves and thyme. With a slotted spoon, remove vegetables in batches and purée in a  food processor fitted with the chopping blade. If using a blender, it needs to be a powerful one such as a VitaMix and you will need to add some soup liquid to the solids. Return puréed vegetables to the soup pot. Taste and adjust seasoning with salt & pepper if necessary. 

Yield:  8 servings plus.

This soup freezes well.  Freeze in individual 1 or 2 cup size freezer-proof containers.

**Smart Balance is a good substitute to use when sautéing

Serving Suggestion - Crostini (literally translates as "little toasts")

Preheat oven to 375ºF.  Cut two baguettes into thin slices on the diagonal.  Place slices on a cookie sheet and bake until lightly browned.  Brush each slice with a flavored olive oil such as Basil Oil.  Sprinkle slices with chopped fresh parsley and pile onto a platter and pass it among your guests to serve themselves, along with attractive cocktail size paper napkins.