For starters, the asparagus need to soak. In a deep bowl (preferably not wide), pour a glass of boiling water, dissolve in it 1 cube of mushroom broth. 6 sticks of dry soy asparagus fuju break in half and put in the mushroom broth. And pour on top boiling water (about 1 Cup) water to cover the asparagus. It will float to the surface, so a couple of times in the process of mixing the upper layers of the need to "sink" to the bottom. Leave for 1 hour for swelling. Readiness is easy to check by cutting a piece in half. If you slice there is no brown seals - asparagus is ready! The main thing not to overdo, so she doesn't limp. Asparagus you can simply soak in the water. But in itself it is tasteless. So I prefer mushroom broth, the taste of which asparagus takes.

Peas wash well, fill with cold water to cover the peas by two finger. Put on a big fire. When it boils reduce. WATER do NOT add SALT otherwise the peas will be prepared for a very long time. Wait until the peas fall apart. It took me 1.5 hours. Cooking time depends on the peas. If the water has boiled away - add to the water once again covered the peas by two finger..

When the peas seethe (gas not off), onion cut into quarter-rings.

Parboil on average heat.

Immediately after carrots grate on medium grater, add to the onions. Fry until its transparent and all that stuff put to the peas and pour the broth from the asparagus.

Potatoes cut into large cubes, put in a pan and cook everything until the potatoes are done.

Cut the asparagus into pieces of 1 cm and fry.. When the potato is cooked, blend the soup in a blender (the blender I have, I did with a potato masher for mashed potatoes and with a mixer).. Diluted with boiled water to desired consistency, add favorite spices (I put salt, black pepper and Bay leaf), stir for 5-7 minutes and allow to simmer for on low heat.. then take out the Bay leaf and ready-made soup, add the asparagus.

Served with herbs and white breadcrumbs.. (this time served without them) Bon appetit!