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  Recipe Home » Soups » Asparagus Vichyssoise
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  Asparagus Vichyssoise
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 308
Ingredients:
2 lb 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.)
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.)
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