---------- 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 (optional)
 
  Clean asparagus & cut into 1" pieces. Combine asparagus & 1/4 c
  water in a 3 qt casserole. Cover with plastic wrap, turn back one
  corner to vent & microwave on high for 5 minutes. Let stand
  3 minutes. Add remaining 3 cups water, potatoes & bouillon granules
  to asparagus mixture. Cover with plastic & vent. Microwave at high
  for 10 minutes, stirring once. Reduce power to medium & microwave
  15 to 18 minutes. Let mixture cool slightly. Pour about 1/3 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.

  (Fat 0.5, Chol. 0)
 
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