| 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.)
A Message from our Provider:
“The task ahead of us is never as great as the Power behind us.”