Glossy Yellow Pepper Soup with Asparagus Garnish
| Yield: | 1 servings |
| Categories: |
| 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 |
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