• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Asparagus Vichyssoise

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

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


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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