Glossy Yellow Pepper Soup with Asparagus Garnish

• 8 ounces asparagus, preferably large stalks with tight heads, for garnish
• 2 1/2 cups 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
• 1 1/2 teaspoons sugar
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter
• 2 tablespoons extra virgin olive oil

1. Peel the lower third of the asparagus stalks, and discard the trimmings.
2. Cut the asparagus on the bias into slices about 1/4 to 1/2-inch thick.
3. (You should have about 1 1/2 cups.)
4. Bring 1/2 cup of the water to a boil in a saucepan, and add the asparagus pieces.
5. Bring the water back to a boil, and boil the asparagus for 30 seconds.
6. Drain, reserving the cooking juices, and set the cooked asparagus pieces aside in a bowl.
7. Place the yellow peppers, potato, onion, garlic, salt, sugar, and pepper in a large saucepan, and add the remaining 2 cups of water.
8. Bring to a boil, add the reserved asparagus cooking juices, cover, and reduce the heat to medium.
9. 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.
10. Add the butter and oil, and emulsify the mixture with a handheld immersion blender until it is smooth and creamy in appearance.
11. Add the reserved asparagus, heat through, and serve

stalks with, water, yellow peppers, potato, onion, garlic, salt, sugar, freshly ground black pepper, unsalted butter, extra virgin olive oil

Taken from www.foodnetwork.com/recipes/glossy-yellow-pepper-soup-with-asparagus-garnish-recipe.html (may not work)