You’ll notice that my Creamy Chive & Asparagus Soup is a beige color, I use a roasted vegetable stock. I love the richness of those roasted vegetables in the stock. Use a regular vegetable stock to get a creamy white soup. In culinary school, I was taught to use white pepper in cream soups. The idea being that no one wanted to see little black specks in their cream soup. I find white pepper very bitter and only use it in a four-peppercorn blend. I like black pepper and the little pieces of peppercorn don’t bother me. Use white peppercorn if you prefer or no pepper at all.