Recipe courtesy of Jacques Pepin
Show: Cooking Live
Total:
1 hr
Active:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

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

IDEAS YOU'LL LOVE

Chicken Tortilla Soup

Recipe courtesy of Danny Boome

Homemade Yellow Cake Mix

Recipe courtesy of Food Network Kitchen

Kale Soup

Recipe courtesy of Trisha Yearwood

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Cream of Asparagus Soup

Recipe courtesy of Sandra Lee

Cream of Wild Mushroom Soup

Recipe courtesy of Ina Garten

Broccoli Cheese Soup

Recipe courtesy of Ree Drummond

Chicken Noodle Soup

Recipe courtesy of Michele Urvater

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking