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---------- Recipe via Meal-Master (tm) v8.02
Title: ASPARAGUS VICHYSSOISE
Categories: Soups/stews, Vegetables
Yield: 8 servings
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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