Instructions: Melt the butter in a large saucepan over medium heat. Add the onions, garlic, basil and oregano and cook them until the onion is translucent, 5 to 7 minutes. Add the asparagus and leeks and cook 1 minute.

Add the broth and bring to a boil. Reduce the heat, add the salt and pepper, partially cover the pan, and simmer the soup until the asparagus and leeks are very soft, 45 minutes.

Puree the soup in a blender in batches. Serve hot or chilled in soup bowls.

This recipe yields 6 servings.

Comments: Suzannes Cuisine grows its own asparagus and suggests making the soup (as the restaurant does) during the early summer, when asparagus is at its peak. Winter varieties are fine, too, but tend to be less flavorful.

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