| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Soups/stews, Vegetables | 8 | Servings | |
INGREDIENTS
| 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.) |
INSTRUCTIONS
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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