Instructions: MAKES 24 SERVINGS VEGAN

A simple, delicate soup that celebrates spring. The first asparagus hints at the change of season toward lighter, fresher tastes. For a beautiful variation, top with Orange Creme Fraiche (see separate recipe).

Warm stock over low heat in stock pot. Cut asparagus into 2-inch pieces. Set aside 1 1/2 cups 2-inch long asparagus tips cut on the diagonal for garnish.

Heat oil in soup pot. Add onions, 1 teaspoons salt and white pepper. Saute over medium heat until onions are soft, about 5 minutes. Add potatoes and 3 cups stock. Cover and cook until potatoes are soft, about 10 minutes. Add asparagus, 1 1/2 teaspoons salt and 3 quarts stock; cook uncovered over medium heat until asparagus are tender, about 15 minutes. Puree soup in batches in blender or food processor. Return to soup pot; add orange juice. Season to taste with salt and pepper.

Drop asparagus tips into lightly salted boiling water. Cook until tender-crisp, about 1 1/2 minutes. Rinse under cold water to stop cooking.

Garnish each serving with a few asparagus tips and swirl of Orange Creme Fraiche, if desired.

Makes 24 servings.

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