| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Vegan | Digest, Fatfree, Vegan | 4 | Servings |
INGREDIENTS
| 2 | lb | Asparagus, trimmed cut into |
| 1 | " pieces | |
| 2 | c | Veggie broth |
| 1 | Roasted red pepper | |
| diced1/3-1/2 cup total | ||
| 1 | Evap skim milk | |
| x pepper to taste |
INSTRUCTIONS
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
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Nutrition (calculated from recipe ingredients)
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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