Asparagus Vichyssoise

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Asparagus Vichyssoise

 

2 pounds fresh asparagus, cut into spears

3 1/4 cups water, divided

2 large potatoes, peeled and diced

2 teaspoons veg. bouillon granules

3/4 cup skim milk or unsweetened soy milk

1/4 teaspoon salt

1/8 teaspoon white pepper

lemon rind strips, optional

 

Clean asparagus & cut into 1 inch pieces. Combine

asparagus and 1/4 cup

water in a 3 quart casserole. Cover with plastic wrap,

turn back one

corner to vent and microwave on high for 5 minutes.

Let stand 3 minutes.

Add remaining 3 cups water, potatoes & bouillon

granules to asparagus

mixture.

Cover with plastic & vent. Microwave at high for 10

minutes stirring

once.

Reduce power to medium and microwave 15 to 18 minutes.

Let mixture cool

slightly. Pour about 1/3 of mixture into processor and

process until

smooth. Transfer mixture to a large bowl. Repeat

procedure with

remaining asparagus mixture. Stir in milk, salt and

pepper. Cover and chill

about 8 hours. Stir well before serving. Garnish with

lemon rind strips.

Serves 8.

 

 

 

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