Asparagus Vichyssoise

• 1/2 pound fresh asparagus spears (about 9 spears)
• 1 cup canned low-sodium chicken broth, undiluted and divided
• Vegetable cooking spray
• 1/4 cup finely chopped onion
• 1/2 cup peeled, diced potato
• 1/2 cup evaporated skimmed milk
• 1/4 teaspoon salt
• Dash of ground white pepper
• Lemon rind strips (optional)

1. Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Cut asparagus spears in half crosswise. Bring 1/4 cup chicken broth to a boil in a medium saucepan. Add asparagus; cover and cook over medium heat 5 minutes or until crisp-tender. Set aside asparagus in broth.
2. Coat a small saucepan with cooking spray, and place over medium-high heat until hot. Add onion; saute until tender. Add remaining 3/4 cup broth and potato. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until potato is tender.
3. Combine potato mixture and asparagus, including broth, in container of an electric blender or food processor; cover and process until smooth. Transfer mixture to a bowl; stir in milk, salt, and pepper. Cover and chill. Stir before serving. Garnish with lemon rind strips, if desired.

chicken broth, vegetable cooking spray, onion, potato, milk, salt, ground white pepper, lemon rind strips

Taken from www.myrecipes.com/recipe/asparagus-vichyssoise (may not work)