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Asparagus Vichyssoise

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      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.)
 
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