Asparagus Vichyssoise
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INGREDIENTS
INSTRUCTIONS
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.)
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (209g) | ||
| Recipe Makes: 8 Servings | ||
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| Calories: 42 | ||
| Calories from Fat: 3 (7%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.3g | 0 % | |
| Saturated Fat 0.1g | 1 % | |
| Monounsaturated Fat 0.1g | ||
| Polyunsanturated Fat 0.1g | ||
| Cholesterol 1mg | 0 % | |
| Sodium 34.8mg | 1 % | |
| Potassium 310.8mg | 8 % | |
| Total Carbohydrate 7.2g | 2 % | |
| Dietary Fiber 2.4g | 10 % | |
| Sugars, other 4.8g | ||
| Protein 4.2g | 6 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 42
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