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Recipe Name: Asparagus And Red Pepper Soup Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

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
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

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

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