Asparagus & Red Pepper Soup
Submitted by myself
Vibrant asparagus and roasted red pepper soup, creamy with evaporated milk and ready in 30 minutes. A vegetarian, naturally low-fat bowl packed with spring flavor.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minRoasted red pepper and asparagus might not be the most obvious soup pairing, but trust the process. It works beautifully.
The asparagus simmers in vegetable broth until tender, gets pureed, and then the roasted red pepper drops in with its smoky sweetness to balance the grassy, bright asparagus.
Evaporated skim milk brings the creaminess without the cream, keeping this firmly in feel-good-about-eating-it territory.
Serve it with a crusty loaf of bread and a simple salad, and you’ve got a meal that’s light but satisfying.
Kitchen Tips
- Roast your own red pepper over a gas flame or under the broiler for the smokiest flavor; jarred works in a pinch
- Leave some asparagus pieces unpureed if you like a chunkier soup
- A pinch of cayenne or smoked paprika stirred in at the end adds another layer of warmth
Ingredients
Directions
Place asparagus and broth into 4 qt pan and simmer for 15 min., until tender.
Purée asparagus/broth in blender. Take out some pieces for a chunkier consistency if you wish.
Put purée 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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