| Ingredients: 2 Pound(s) Asparagus, trimmed cut into 1 " pieces 2 Cup(s) Veggie broth 1 Roasted red pepper diced1/3-1/2 cup total 1 Evap skim milk x pepper to taste |
Directions:
Place asparagus and broth into 4 qt pan and simmer for 15 min., 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. 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://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 684 Calories From Fat: 479 Total Fat: 53.1g Cholesterol: 159mg Sodium: 741.8mg Potassium: 775.7mg Carbohydrates: 7.1g Fiber: 2.8g Sugar: <1g Protein: 43.6g |