Combine onions, garlic, and 1/2 cup water in a large heavy bottom soup pot (7 qt).

Season with salt and pepper.

Cook over medium heat until onions are translucent and tender, 7-10 minutes. Stir frequently.

Add 2-4 Tbsp more water if it evaporates before onions are caramelized.

Onions should be slightly brown around the edges. Add remaining 3½cups water, bouillon,and lime leaves. Bring to a boil over high heat.

Fish out the lime leaves and place them in a high-speed blender.

Reduce heat to medium high and add the asparagus. (Note that frozen peas are precooked so no need to add them at this point.)

Cook the asparagus in broth until tender, about 5 minutes.

While asparagus is cooking, put the coconut milk, 1½ C of the thawed peas (half of them), and the tarragon in the blender.

When asparagus is tender, place about 2½-3 cups of the soup in the blender with the coconut and puree until smooth.

Blend until creamy and return to the pot.

Add the remaining1 ½ C peas to the soup.

Remove soup from heat and transfer to a large bowl to maintain vibrant green color.

Season with salt and pepper, and more tarragon if desired.

This is delicious hot or chilled. makes 8 cups

Recipe by Sara & Mary