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Asparagus Vichyssoise

 

15

Yield

8

servings

Prep

30

min

Cook

30

min

Ready

60

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

2 pounds asparagus
fresh spears
3 ¼ cups water
divided
1 pound potatoes
peeled & diced
2 teaspoons chicken bouillon, powdered
*
¾ cup milk, skim
¼ teaspoon salt
teaspoon white pepper
*
1 x lemon zest
strips, optional
*

Directions

Clean a sparagus & cut into 1 inch pieces. Combine asparagus & ¼ cup 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 ⅓ of mixture into 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. Garnish with lemon rind strips.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 290g (10.2 oz)
Amount per Serving
Calories 853% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 102mg 4%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 14%
Sugars g
Protein 9g
Vitamin A 17% Vitamin C 18%
Calcium 6% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

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