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ASPARAGUS VICHYSSOISE

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