Glossy Yellow Pepper Soup With Asparagus Garnish

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		Potato, 9 ounces peeled
		and cut into 1-inch
		pieces
1		Onion, 9 ounces peeled
		and cut into 1-inch
		pieces
3		Cloves garlic, peeled
1	t	Salt
1 1/2	t	Sugar
1/4	t	Freshly ground black pepper
2	T	Unsalted butter
2	T	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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