Asparagus Vichyssoise

• 2 pounds asparagus fresh spears
• 3 1/4 cups water divided
• 1 pound potatoes peeled & diced
• 2 teaspoons chicken bouillon, powdered
• 3/4 cup milk, skim
• 1/4 teaspoon salt
• 18 teaspoon white pepper
• 1 x lemon zest strips, optional

1. Clean a sparagus & cut into 1 inch pieces.
2. Combine asparagus & 1/4 cup water in a 3 quart casserole.
3. Cover with plastic wrap, turn back one corner to vent & microwave on high for 5 Min.
4. Let stand 3 min.
5. Add remaining 3 cups water, potatoes & bouillon granules to asparagus mixture.
6. Cover with plastic & vent.
7. Microwave at High for 10 Min., stirring once.
8. Reduce power to medium & microwave 15 To 18 Min.
9. Let mixture cool slightly.
10. Pour about 13 of mixture into processor & process until smooth.
11. Transfer mixture to a large bowl.
12. Repeat procedure with remaining asparagus mixture.
13. Stir in milk, salt & pepper.
14. Cover & chill about 8 hours.
15. Stir well before serving.
16. Garnish with lemon rind strips.

water, potatoes, chicken bouillon, milk, salt, white pepper, lemon zest strips

Taken from recipeland.com/recipe/v/asparagus-vichyssoise-3501 (may not work)