I adapted this from a recipe on Nourished Kitchen.
Creamy Asparagus Soup
2 pounds asparagus
1 large leek
1 quart vegan chicken stock
2 bay leaves
1/4 cup vegan butter
1 teaspoon unrefined sea salt
1/2 teaspoon freshly ground white pepper
1 cup softened cashew nuts or vegan cream/sour cream
Pour stock into a large stock pot and bring to a simmer over moderately high heat.
Chop asparagus and leeks and fry in butter on a medium heat for about one minute, or until fragrant.
Remove bay leaf from stock, add salt and pepper and stir in the sauteed leek and asparagus.
Simmer over medium heat for twenty minutes or until the asparagus is tender.
Turn off the heat, stir in cashew nuts/cream and puree the soup with an immersion blender until completely smooth.