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Asparagus Vichyssoise

Yield 2 servings.


  • 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)

Nutrition 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

How to Make It

  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.

Cooking Light Light Cooking for Two