Glossy Yellow Pepper Soup With Asparagus Garnish

Recipe Ingredients

8 oz	227g	Asparagus, preferably large stalks with
		Tight heads for garnish
2 1/2 cups	592ml	Water
3		Yellow peppers - (abt 1 1/3 lbs) - halved, stemmed,
		Seeded, and cut into 1" pieces
1		Potato - (abt 9 oz) - peeled, and (large)
		Cut into 1" pieces
1		Onion - (abt 9 oz) - peeled, and (large)
		Cut into 1" pieces
3		Garlic cloves - peeled
1 teaspoon	5ml	Salt
1 1/2 teaspoons	7.5ml	Sugar
1/4 teaspoon	1.3ml	Freshly-ground black pepper
2 tablespoons	30ml	Unsalted butter
2 tablespoons	30ml	Extra-virgin olive oil

Recipe Instructions

Peel the lower third of the asparagus stalks, and discard 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 cups.) Bring 1/2 cup of the water to a boil in a saucepan, and add the asparagus pieces. Bring the water back to a boil, and boil the asparagus for 30 seconds. Drain, reserving the cooking juices, and set the cooked asparagus pieces aside in a bowl.

Place the yellow peppers, potato, onion, garlic, salt, sugar, and pepper in a large saucepan, and add the remaining 2 cups of water. Bring to a boil, add the reserved asparagus cooking juices, cover, and reduce the heat to medium. Cook the mixture for 30 minutes, then push it through a food mill fitted with a fine screen to remove the skin of the yellow peppers.

Add the butter and oil, and emulsify the mixture with a handheld immersion blender until it is smooth and creamy in appearance. Add the reserved asparagus, heat through, and serve.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9215) - from the TV FOOD - NETWORK

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