Asparagus Red Pepper Soup (Healthy Cooking)
2 lbs. asparagus, trimmed, cut into 1" pieces
2 cups veggie broth
1 roasted red pepper diced
(1/3-1/2 cup total)
1 can evaporated skim milk
Pepper to taste
Place asparagus and broth into 4 qt pan and simmer for 15 minutes, until tender.
Puree asparagus/broth in blender. Take out some pieces for a chunkier consistency if you wish.
Put puree 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. Start the pepper roasting at about the same time as the asparagus.
Serve with a salad and hearty bread!
Recipe submitted by Paul G. on 4/17/99
Back to
Soup
List
Back to
Main
List
