Asparagus & Red Pepper Soup
Yield
4 servingsPrep
15 minCook
15 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
asparagus
trimmed, cut into 1" pieces |
|
| 2 | cups |
vegetable stock
|
|
| 1 | each |
sweet red bell peppers
roasted, diced |
|
| 1 | can |
milk, skim, evaporated
|
* |
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
asparagus
trimmed, cut into 1" pieces |
|
| 473 | ml |
vegetable stock
|
|
| 1 | each |
sweet red bell peppers
roasted, diced |
|
| 1 | can |
milk, skim, evaporated
|
* |
| 1 | x |
black pepper
to taste |
*
|
Directions
Place asparagus and broth into 4 qt pan and simmer for 15 min., until tender.
Purée asparagus/broth in blender. Take out some pieces for a chunkier consistency if you wish.
Put purée back in pan and add red pepper, any reserved asparagus, black pepper, and can of milk.
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!
