Asparagus & Red Pepper Soup
99
99
Ingredients
| 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 |
* |
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!
Nutrition Facts
Serving Size 375g (13.2 oz)Amount per Serving
Calories 645% of calories from fat
% Daily Value *
Total Fat 0g
1%
Saturated Fat 0g
1%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 8mg
0%
Total Carbohydrate
4g
4%
Dietary Fiber 5g
22%
Sugars g
Protein
11g
Vitamin A 53%
•
Vitamin C 85%
Calcium 7%
•
Iron 28%
* based on a 2,000 calorie diet
How is this calculated?
