Asparagus Vichyssoise Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Fresh Asparagus Spears,
3 1/4 cup: Water Divided,
2 large: Potatoes, 1 Lb.
Peeled & Diced,
2 tsp: Chicken Bouillon Granules,
3/4 cup: Skim Milk,
1/4 tsp: Salt,
1/8 tsp: White Pepper,
Lemon Rind Strips, Opt.
Directions:
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.)
Source from luhu.jp
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.)
Source from luhu.jp