A recipe for Asparagus and Red Pepper Soup. Follow the simple recipe instructions for Asparagus and Red Pepper Soup shared by other home cooking experts.
Ingredients
2 lb. Asparagus, trimmed, cut into pieces2 c. Veggie broth
1 Roasted red pepper -diced (1/3-1/2 cup total)
1 can Evaporated skim milk
Pepper to taste
Directions
1. Place asparagus and broth into 4 qt pan and simmer for 15 min. untiltender. 2. Puree asparagus/broth in blender. Take out some pieces for a
chunkier consistency if you wish. 3. Put puree back in pan and add red pepper any reserved asparagus black
pepper and can of milk. 4. Heat until thickened to your liking.
NOTE: You can add some thickener(flour cornstarch) to hasten the process. I started the pepper roasting at about the same time as the asparagus and it worked out fine to add to soup. Serve with a salad and hearty bread! Posted by mmk3 at Lehigh.EDU (MARGARET M. KING) to Fatfree From Fatfree Digest April-May 1994 Formatting by Sue Smith (using MMCONV) "
