yellow pepper soup
2 1/2 cups water 4 asparagus 3 yellow peppers 1 large potato 1 large onion 3 garlic gloves 1 1/2 teaspoons sugar 1 teaspoon salt 1/4 teaspoon pepper 2 tablespoons unsalted butter 2 tablespoons olive oil
- Cut the asparagus into 2in pieces. Cook them with a bit of the above water (1/2-1 cup). About 1 min. boiling. Strain the asparagus and use the water for the spoup.
- Cut vegetables in 1in squares so they cook easily. Combine everything but the oil, butter and asparagus, with all the water. Boil, cover and simmer for 30 minutes. At the end add the oil and butter and then use a blender to blend everything. Reheat if necessary. Serve garnished with the 2in asparagus.