Asparagus & Red Pepper Soup

• 2 pounds asparagus trimmed, cut into 1" pieces
• 2 cups vegetable stock
• 1 each sweet red bell peppers roasted, diced
• 1 can milk, skim, evaporated
• 1 x black pepper to taste

1. Place asparagus and broth into 4 qt pan and simmer for 15 min., until tender.
2. Puree asparagus/broth in blender.
3. Take out some pieces for a chunkier consistency if you wish.
4. Put puree back in pan and add red pepper, any reserved asparagus, black pepper, and can of milk.
5. Heat until thickened to your liking.

vegetable stock, sweet red bell peppers, milk, black pepper

Taken from recipeland.com/recipe/v/asparagus-amp-red-pepper-soup-3463 (may not work)