Asparagus vichyssoise

Yield: 8 servings

Measure Ingredient
2 pounds Fresh Asparagus Spears
3¼ cup Water Divided
2 larges Potatoes (1 Lb.)
Peeled & Diced
2 teaspoons Chicken Bouillon Granules
¾ cup Skim Milk
¼ teaspoon Salt
⅛ teaspoon White Pepper
Lemon Rind Strips (Opt.)

Clean Asparagus & Cut Into 1 Inch Pieces. Combine Asparagus & ¼ C.

Water in A 3 Quart Casserole. Cover With Plastic Wrap, Turn Back One Corner To Vent & Microwave On High For 5 Min. Let Stand 3 Min. Add Remaining 3 Cups Water, Potatoes & Bouillon Granules To Asparagus Mixture. Cover With Plastic & Vent. Microwave At High For 10 Min., Stirring Once. Reduce Power To Medium & Microwave 15 To 18 Min. Let Mixture Cool Slightly. Pour About ⅓ Of Mixture Into Processor & Process Until Smooth. Transfer Mixture To A Large Bowl. Repeat Procedure With Remainingasparagus Mixture. Stir in Milk, Salt & Pepper. Cover & Chill About 8 Hours. Stir Well Before Serving.

Garnish With Lemon Rind Strips. (Fat ½. Chol. 0.)

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