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Cold: Asparagus Vichyssoise

Source of Recipe

www.recipeland.com


List of Ingredients

2 pounds fresh asparagus spears
3 1/4 cups water, divided
2 large potatoes, peel, dice
2 teaspoons chicken bouilon granules
3/4 cup skim milk
1/4 teaspoon salt
1/8 teaspoon white pepper


Recipe

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 food processor & process until smooth. Transfer mixture to a large bowl. Repeat procedure with remaining asparagus mixture. Stir in milk, salt & pepper. Cover & chill about 8 hours. Stir well before serving.