Frowner’s Curry Green Asparagus Soup
Wash the asparagus (cut off the back part generously), wash and peel the spring onions, and wash and peel the ginger. Cover the bottom of the pan with olive oil and whisky. Add the sliced onions, ginger, and pepperoncini. Sauté briefly. Pour in the water, vegetable stock, curry, parsley, chives, and oregano.
