Yield: 4 servings
|2 pounds||Asparagus, trimmed, cut into|
|2 cups||Veggie broth|
|1||Roasted red pepper diced(1/3-1/2 cup total)|
|1 can||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@... (MARGARET M. KING) to Fatfree From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)