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Glossy Yellow Pepper Soup With Asparagus Garnish Recipe

by Global Cookbook

Ingredients

8 ounce asparagus, preferably large stalks with tight heads for garnish 2 1/2 c. water 3 x yellow peppers - (abt 1 1/3 lbs) halved, stemmed, seeded, and cut into 1" pcs 1 lrg potato - (abt 9 ounce) peeled, and cut into 1" pcs 1 lrg onion - (abt 9 ounce) peeled, and cut into 1" pcs 3 x garlic cloves peeled

1 tsp salt 1 1/2 tsp sugar 1/4 tsp freshly-grnd black pepper 2 Tbsp. unsalted butter 2 Tbsp. extra-virgin extra virgin olive oil

Directions

1. Peel the lower third of the asparagus stalks, and throw away the trimmings. Cut the asparagus on the bias into slices about 1/4- to 1/2-inch thick. (You should have about 1 1/2 c..) Bring 1/2 c. of the water to a boil in a saucepan, and add in the asparagus pcs. Bring the water back to a boil, and boil the asparagus for 30 seconds. Drain, reserving the cooking juices, and set the cooked asparagus pcs aside in a bowl.
2. Place the yellow peppers, potato, onion, garlic, salt, sugar, and pepper in a large saucepan, and add in the remaining 2 c. of water. Bring to a boil, add in the reserved asparagus cooking juices, cover, and reduce the heat to medium. Cook the mix for 30 min, then push it through a food mill fitted with a fine screen to remove the skin of the yellow peppers.
3. Add in the butter and oil, and emulsify the mix with a handheld immersion blender till it is smooth and creamy in appearance. Add in the reserved asparagus, heat through, and serve.
4. This recipe yields 4 servings.

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