Asparagus Vichyssoise
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8 Servings
MMMMM----------------------FROM ANDY BIEGEL---------------------------
MMMMM------------------CULINARY CONNECTION BBS-----------------------
2 lb Fresh asparagus spears
3 1/4 c Water, divided
2 lg Potatoes (1 lb), peeled and
.diced
2 ts Chicken bouillon granules
3/4 c Skim or low fat milk
1/4 ts Salt
1/8 ts White pepper
Lemon rind strips (optional)
Clean asparagus and cut into 1 inch pieces. Combine asparagus with
1/4 cup water in a 3 qt. casserole. Cover with plastic wrap and turn
back one corner to vent. Microwave on high for 5 minutes. Let stand 3
minutes, and add remaining 3 cups of water, potatoes, and boullion
granules to asparagus mixture. Cover with plastic wrap and vent.
Microwave on high for 10 minutes, stirring once. Reduce power to
medium and microwave 15-18 minutes. Let mixture cool slightly. Pour
about 1/3 of the mixture into a food processor and process until
smooth. Transfer mixture to a large bowl. Repeat procedure with
remaining asparagus mixture. Stir in milk, salt and pepper. Cover and
chill about 8 hours. Stir well before serving. Garnish with lemon
rind strips. (Fat 0.5 gm, Chol. 0.0 gm)
Andy Biegel, Chef/Sysop Culinary Connection BBS, 315-252-FOOD Posted
on Kook-Net Recipe Network, Watertown NY 315-786-1120
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