Glossy yellow pepper soup with asparagus garnish

Yield: 1 servings

Measure Ingredient
8 ounces Asparagus; preferably large
; stalks with tight
; heads, for garnish
2½ cup Water
3 Yellow peppers; (1 1/3 pounds),
; halved, stemmed,
; seeded, and cut
; into 1-inch pieces
1 large Potato; (9 ounces), peeled
; and cut into 1-inch
; pieces
1 large Onion; (9 ounces), peeled
; and cut into 1-inch
; pieces
3 Cloves garlic; peeled
1 teaspoon Salt
1½ teaspoon Sugar
¼ teaspoon Freshly ground black pepper
2 tablespoons Unsalted butter
2 tablespoons Extra virgin olive oil

Peel the lower third of the asparagus stalks, and discard the trimmings.

Cut the asparagus on the bias into slices about ¼ to ½-inch thick. (You should have about 1½ cups.) Bring ½ 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.

Yield: 4 servings

Converted by MC_Buster.

Recipe by: COOKING LIVE SHOW #CL9215 Converted by MM_Buster v2.0l.

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