b'Asparagus Soup with a Confit of Peppers & Asparagus Tips NICK STELLINOServes 4 4 tablespoons Pompeian Extra Light Tasting Olive Oil1 white onion, chopped2 celery stalks, chopped8 garlic cloves, thickly sliced2 medium carrots, peeled and cut into V-inch roundsV teaspoon dried thymeV teaspoon red pepper flakes2 pounds asparagus (Peel the spears and cut into V-inch slices; set the tips aside,reserving half for the confit.)V cup sherry6 cups chicken brothX cup sour cream, for garnish6 small sprigs fresh dill, cut into small pieces, for garnish1 recipe Confit of Peppers & Asparagus Tips (See recipe on page 172.)In a stockpot, heat the extra light tasting olive oil over high heat. Add the onion, celery, garlic, carrots, thyme and red pepper flakes to the pot. Cook over medium-high heat, stirring well, until the onions begin to soften, about 3 to 4 minutes. Add theasparagus pieces and half of the tips.Add the sherry, bring to a boil, and stir well to dislodge the brown bits at the bottom of the pot. Cook until the sherry is reduced by half, about 3 minutes. Add the chicken broth and bring to a boil; reduce the heat to medium-low and cook for 40 to 45 minutes, stirring well every 15 minutes. Add the soup, in batches, to a food processor and process it to a smooth, cream-like consistency.Strain, place the soup back in the stockpot, and keep warm.Serve the soup in bowls and garnish with sour cream and fresh dill. Decorate with the Confit of Peppers & Asparagus Tips.CHEF STELLINOS SUGGESTED WINE PAIRING:Artesa Carneros Pinot Noir171'