- Calories 136
- Caloriesfromfat 10%
- Fat 1.5g
- Satfat 0.1g
- Monofat 0.0g
- Polyfat 0.0g
- Protein 9.3g
- Carbohydrate 23.1g
- Fiber 0.0g
- Cholesterol 3mg
- Iron 0.0mg
- Sodium 411mg
- Calcium 0.0mg
Asparagus Vichyssoise
How to Make It
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.
Cooking Light Light Cooking for Two