Asparagus Soup

My friend Tom came over last night and we made a creamy (vegan) asparagus soup.

4-6 cloves of garlic, chopped finely
1/4 cup margarine
1 1/2 cup minced onions
1/4 cup flour
2 cups unsweetened soy milk
4 cups veggie broth
salt to taste
black pepper to taste
spices and herbs that complement your veggies
1/2 cup nutritional yeast
4 cups asparagus (About three bunches, with the stems broken off)
Handful of basil leaves, chopped

In a large pot, steam the asparagus. Strain. While the asparagus is straining, in the same (now empty) pot:

Melt margarine.
Saute garlic until it starts to turn brown. Add onion until they turn translucent and start to caramelize.
Mix in flour and cook about 1 minute, stirring constantly.
Add vegetable broth, stirring vigourously to avoid lumps.
Add nutritional yeast. Bring to a boil, reduce heat, and simmer for 5-10 minutes until soup thickens.
While the soup is simmering, chop the asparagus as finely as you can. If you have a food processor, this step will be easy.
Add asparagus and soy milk.
Let it go for about 10 more minutes, adjusting seasonings to taste. Add basil.

Serves about 8.