To build flavors, I used my mortar and pestle to grind up white peppercorns and wasabi peas. White peppercorns are unripened black peppercorns and although are typically used for aesthetics (mashed potatoes, cream sauces, etc) the milder flavor hits the palate in the back of the throat and creates a warming sensation. I especially liked it for this soup because the wasabi hits at the front of the tongue and nose so the white pepper balances the heat. Sauteed onions and shallots are browned then the crushed pepper and wasabi peas get added with lime zest and juice and a little prepared wasabi. At the end, the soup is buzzed up with an immersion blender and a little greek yogurt is added instead of cream to lighten up the texture and add protein. The finishing touch is a squirt of agave nectar, a little of more prepared wasabi, and snipped chives.
The soup is spicy, satisfying, and vegetarian!
