Asparagus and Red Pepper Soup
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INGREDIENTS
- 1 Roasted red pepper
- 2 lb Asparagus ; trimmed, cut into 1-inch pieces
- 2 c Veggie broth
- 1 cn Evap skim milk
INSTRUCTIONS
1. Place asparagus and broth into 4 qt pan and simmer for 15 min., until tender. 2. Puree asparagus/broth in blender. Take out some pieces for a chunkier consistency if you wish. 3. Put puree back in pan and add red pepper, any reserved asparagus, black pepper, and can of milk. 4. 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
NOTES
Nutrition
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| Serving Size: 1 Serving (459g) | ||
| Recipe Makes: 4 | ||
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| Calories: 128 | ||
| Calories from Fat: 5 (4%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.5g | 1 % | |
| Saturated Fat 0.2g | 1 % | |
| Monounsaturated Fat 0.1g | ||
| Polyunsanturated Fat 0.1g | ||
| Cholesterol 3.5mg | 1 % | |
| Sodium 576.6mg | 20 % | |
| Potassium 806.5mg | 21 % | |
| Total Carbohydrate 21.9g | 6 % | |
| Dietary Fiber 5.3g | 21 % | |
| Sugars, other 16.6g | ||
| Protein 11.8g | 17 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 128
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