• 2 C diced onion 1 medium onion, quartered and diced, cone #3
  • 1 Tbsp minced garlic 1 small bulb cone #1
  • 1/2 C water
sea salt and pepper
  • C water
  • 2 veggie bouillon cubes
  • 6 kaffir lime leaves 3 double leaves
  • 5 C chopped asparagus cone #4 (about 1 large bunch) (trim the bottoms if tough and peel if the base if stalky)
  • one 13.5 oz can coconut milk
  • 2 Tbsp roughly chopped fresh tarragon
  • 16- oz bag frozen petite peas about 3 C, thawed
  • 1/4 tsp white pepper


  • 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

Recipe courtesy of Mary & Sara

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