Asparagus vichyssoise
8 servings
Ingredients
| Quantity | 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.) | ||
Directions
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.)