Asparagus Vichyssoise

Oxmoor House
2 servings.


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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)


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.

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.

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.

Created date

August 2009

Nutritional Information

Calories 136
Caloriesfromfat 10 %
Fat 1.5 g
Satfat 0.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 9.3 g
Carbohydrate 23.1 g
Fiber 0.0 g
Cholesterol 3 mg
Iron 0.0 mg
Sodium 411 mg
Calcium 0.0 mg