Springy Greeny Soupy

Features, Recipe

The spring has sprung, and still no clear signs of the nature waking  up and spoiling us with all the lovely shades of green.  At the moment it is more like 50 shades of grey, which in this context is not sexy, at all. If you have seen the movies, not sexy in that context either. This week you are in for a treat: asparagus-pea-soup that tastes so fresh that you feel like a completely new person, and not that depressed, miserable disgrace of a human being that you really are. Also, buying ingredients like asparagus will make you look like an intellectual hipster; not everyone uses fresh asparagus in their cooking. Adding fresh mint and lime into your shopping basket will emphasize you being a gourmet chef. Not all (Finns) use such exotic ingredients in their food!
 
What you need: 

500 g fresh asparagus 
200 g frozen peas 
1 onion 
oil 
4 tablespoons fresh mint 
1 lime 
7 dl vegetable bouillon 
salt 
smetana  
 
What you do: 

1. Chop and parboil onion in oil, in a saucepan. Make sure onion is just slightly softened, not fried. 
2. Peel and chop asparagus. Then add asparagus and vegetable bouillon to the saucepan. Let it cook for 2 minutes. 
3. Add peas, cook for 1 minut
4. Take the saucepan out of the stove and move the soup into a plastic bowl, add chopped mint.  
5. With a hand blender, puree the soup. 
6. Once ready, add juice of one lime and a hint of salt. 
7. Add smetana when you have the soup already in your plate. it gives the soup a final touch making it creamy. Enjoy.