Asparagus Vichyssoise

Ready in 1 hour

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Lemon Rind Strips (Opt.)
2 lb Fresh Asparagus Spears
Peeled & Diced
2 ts Chicken Bouillon Granules
1/8 ts White pepper
3 1/4 c Water Divided
3/4 c Skim milk
2 lg Potatoes (1 Lb.)
1/4 ts Salt

Original recipe makes 8 Servings



Clean Asparagus & Cut Into 1 Inch Pieces. Combine Asparagus & 1/4 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 1/3 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 0.5. Chol. 0.)

Calories Per Serving: 42 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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