Servings
4 s
Ingredients
- 2 pounds Asparagus, trimmed, cut into
- 1 " pieces
- 2 cups Veggie broth
- 1 Roasted red pepper diced(1/3-1/2 cup total)
- 1 can Evap skim milk x pepper to taste
Directions
- 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://www.idiscover.
- co.
- uk/pub/food/mealmaster/recipes/fatfreex.biz