Asparagus Vichyssoise
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Scan day: 08 February 2014 UTC
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Description: Made with chicken bouillon, potatoes, and milk. Makes eight servings from Recipe Source.
RecipeSource: Asparagus Vichyssoise RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. ---------- 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.) -----
Size: 1278 chars
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