Asparagus and Red Pepper Soup

Title:
Asparagus and Red Pepper Soup

Yield:
4 Servings

Categories:
Vegan,
Fat-Free




Ingredients:





     2 lb Asparagus, trimmed, cut into


     1    " pieces


     2 c  Veggie broth


     1    Roasted red pepper


          -diced(1/3-1/2 cup total)


     1 cn Evap skim milk


          -x pepper to taste






 1. Place asparagus and broth into 4 qt pan and simmer for 15 min., until


 tender.


 


 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 the asparagus,


 and it worked out fine to add to soup.


 


 Serve with a salad and hearty bread!


 


 Posted by mmk3@Lehigh.EDU (MARGARET M. KING) to Fatfree


 From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip