Asparagus & Red Pepper Soup
trimmed, cut into 1" pieces
sweet red bell peppers
milk, skim, evaporated
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!