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Asparagus and Red Pepper Soup

2 lb Asparagus, trimmed, cut into 1" pieces
2 c Veggie broth
1 Roasted red pepper diced(1/3-1/2 cup total)
1 cn Evap skim milk
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!




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