Name: Glossy Yellow Pepper Soup with Asparagus Garnish
Ingredients: 8 oz Asparagus; preferably large; ; stalks with tight; ; heads, for garnish; 2 1/2 c Water; 3 Yellow peppers; (1 1/3 pounds),; ; halved, stemmed,; ; seeded, and cut; ; into 1-inch pieces; 1 lg Potato; (9 ounces), peeled; ; and cut into 1-inch; ; pieces; 1 lg Onion; (9 ounces), peeled; ; and cut into 1-inch; ; pieces; 3 Cloves garlic; peeled; 1 ts Salt; 1 1/2 ts Sugar; 1/4 ts Freshly ground black pepper; 2 tb Unsalted butter; 2 tb Extra virgin olive oil

There were earnest longings that all God’s people might be clothed with humility and meekness, like the Lamb of God, and feel nothing in their hearts but love and compassion to all mankind; and great grief when anything to the contrary appeared in any of the children of God, as bitterness, fierceness of zeal, censoriousness, or reflecting uncharitably on others, or disputing with any appearance of heat of spirit.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Grains		Cklive11	1	servings

INGREDIENTS

8	oz	Asparagus; preferably large
		; stalks with tight
		; heads, for garnish
2 1/2	c	Water
3		Yellow peppers; (1 1/3 pounds),
		; halved, stemmed,
		; seeded, and cut
		; into 1-inch pieces
1	lg	Potato; (9 ounces), peeled
		; and cut into 1-inch
		; pieces
1	lg	Onion; (9 ounces), peeled
		; and cut into 1-inch
		; pieces
3		Cloves garlic; peeled
1	ts	Salt
1 1/2	ts	Sugar
1/4	ts	Freshly ground black pepper
2	tb	Unsalted butter
2	tb	Extra virgin olive oil

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.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE  SHOW #CL9215
Converted by MM_Buster v2.0l.

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