The delicate flavour of asparagus comes through well in this attractive pale green soup. If fresh asparagus is not in season, substitute canned – the result will still be tasty.
Cut peppers into quarters and seed. Cut each quarter into two or three strips and place skin-side up under a hot grill. Grill for 5-6 minutes or until the skin has blistered and blackened. Remove, place in a brown paper bag, and coll. The skin will peel off easily.
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