Soup Sunday: curried asparagus

Though it would be lovely to live according to the seasonal products, the reality in a country like Finland would be rather dire.

So, at least I have to make some concessions and accept that sometimes cravings take precedence over the carbon footprint that the pumpkin I just had to have, flown in form Peru, has.

But oh, joy when it's summer and the markets are full of locally grown produce. For a couple of weeks anyway.

In addition to eagerly awaited new potatos there isn't another produce the arrival of which is as keenly anticipated as asparagus.

So lately it has been used in a variety of things - in potato salads and in frittatas. It's only natural that it is the star ingredient of this week's edition of Soup Sunday, too. Special guest appreance is granted for curry - a spice that doesn't often accompany this green goddess.

For 2

1/2 kg green asparagus

1/2 onion (or 1 small one)

1 tsp curry powder

4-4,5 dl chicken stock

1 dl cream

dash of lemon juice

salt, white pepper

Cut off the woodier ends of the asparaguses. Peel the stalks if you want (I don't) and cut into chunks of a couple of centimetres. Keep a couple of buds for decorational purposes and steam them while the soup is cooking. Heat some butter in a pan, add onions and curry powder and let the flavours marry for a while. Then add the asparaguses and let them get in on the action too. Pour in the stock and cook until the asparagus is cooked and soft - about 10-15 minutes. Blizz in a blender, pour back into the pan, add a dash of lemon juice and cream and bring to boil. Add more stock or water if needed. Season and serve with the reserved asparagus tips.