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Associate.com - Share Your Recipe!

Recipe Name: Asparagus Vichyssoise Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
2 Pound(s) Fresh asparagus spears
3 1/4 Cup(s) Water Divided
2 Potatoes, 1 Lb.
Peeled & Diced, Peeled & Diced
2 Teaspoon(s) Chicken bouillon granules
3/4 Cup(s) Skim milk
1/4 Teaspoon(s) Salt
1/8 Teaspoon(s) White pepper
Lemon Rind Strips, Opt.
Directions:
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.)

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 62
Calories From Fat: 3
Total Fat: <1g
Cholesterol: <1mg
Sodium: 529.4mg
Potassium: 427.1mg
Carbohydrates: 12.1g
Fiber: 2.2g
Sugar: 1.6g
Protein: 3.8g


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